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Recipeother
Moroccan Fish with Lemon and Tomatoes
use a firm white fish such as halibut, bass, or mahimahi in this delicious moroccan classic. adapted from cooking light magazine. great served with basmati rice. the fish needs to marinate 30 minutes.
complex18 ingredients18 preparation steps
Ingredients
- cooking spray
- lemons
- water
- olive oil
- sugar
- saffron thread
- flat leaf parsley
- cilantro
- salt
- sweet paprika
- cumin
- black pepper
- green olives
- garlic cloves
- halibut
- onions
- extra virgin olive oil
- tomatoes
Preparation
- 1take a small nonstick skillet heated to meddium high heat and coat with cooking spray
- 2add lemon , 1 tbls
- 3water , 1 / 2 teaspoons oil , and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown , stirring frequently
- 4set aside
- 5put remaining 2 1 / 2 tsps
- 6oil in a small microwave safe bowl
- 7microwave at high for 10 seconds , just until oil is heated
- 8add saffron and let stand 10 minutes
- 9combine lemon mixture , saffron mixture , chopped parsley , cilantro , salt , paprika , cumin , black pepper , olives , and garlic cloves in a large zip lock plastic bag
- 10add fish to bag and seal
- 11marinate in refrigerator 30 minutes , turning occasionally
- 12preheat oven to 400f
- 13saute the onions in the 1 tbls
- 14olive oil for a few minutes to bring out the flavor
- 15layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray
- 16take the fish out of bag , reserving marinade
- 17top tomato with fish
- 18pour remaining marinade from bag over fish