Moroccan Fish

Photo: flickr user missy & the universe

Ingredients

3 1/2 -(up to)

4 1/2 pounds Fish slices salt, for sprinkling

Fresh white pepper, for sprinkling

3 tablespoons Olive oil

pounds Onions, sliced thinly

6 Cloves (large) garlic, minced

3 1/2 ounces Green pepper, seeded and diced

2 1/4 pounds Fresh tomatos, diced (optional, peeled)

1 cup Fresh parsley leaves, minced

1 Lemon, unpeeled, sliced thinley, halved, seeded

1 teaspoon Chili powder

2 teaspoons Salt

2 teaspoons Ground tumeric

1/2 teaspoon Ground celery

1/2 teaspoon Sweet basil

1/2 teaspoon Curry powder

1/4 teaspoon Ground cumin

1 pch Ground bay leaf

2 1/2 ounces Green olives, seeded and rinsed

2 1/2 ounces Black olives, seeded and rinsed

Preparation

This dish was brought to Israel by Moroccan immigrants in the 50s and has become a Friday night staple.

Serves 12 as a first course, 8 as a main dish. Don't let the amount of ingredients scare you, this is really simple to make!

Sprinkle the fish lightly with salt and pepper.In a large fry pan, saute the fish slices in olive oil until lightly colored.As they are suateed, transfer the slices with a slotted spoon to a baking pan suitable for the table.

In the same pan saute onions, garlic and green pepper until well wilted.

Add the rest of the ingredients and simmer the mixture for 20 minutes.

Taste and correct the seasoning.

Pour the sauce over the fish slices in the baking pan.This part can be prepared in advance and set aside.

Bake in a preheated 190 C (375 F) oven for 20 minutes.

/FISH

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Tags:

African

Moroccan

seafood

fish

Yield:

8.0 servings

Added:

Wednesday, December 2, 2009 - 11:57pm

Creator:

Anonymous

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