Moroccan Baked Fish With Potatoes, Peppers and Olives
Updated March 15, 2017
Jim Wilson/The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and ½ pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives
Nutritional analysis per serving (4 servings)
32 grams carbs; 73 milligrams cholesterol; 386 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 1145 milligrams sodium; 35 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Step 2
Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Step 3
Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Private Notes
Comments
This is delicious. The ingredients are so flavorful that I went with inexpensive tilapia fillets instead of the recommended fish varieties. I added halved green olives to make the dish even more colorful.
For "hot" paprika, I used 3/4 tsp sweet Hungarian paprika plus 1/4 tsp cayenne.
Used haddock, very fresh and pretty thick. Great flavor served at room temp as the article suggests. Problem with that is as fish sits after cooking for 30 mins residual heat OVERCOOKS the dish. If you plan to serve at room temp, consider removing from oven sooner. In fact, even when serving hot from oven, 30 mins may be a tad too long especially given the "ceviche" effect of the lemon juice marinade.
Cut the marinating time to an hour, cook the potatoes on the stove until almost done and the bake everything @ 450° figuring 10 minutes per inch of fish. Then, the fish will not overcook.
Made fish tacos with the leftovers. They were good.
This recipe doesn't take an hour if the fish is to marinate for two or three hours.
This is wonderful! I see no need to mix the marinating ingredients separately; I just put them all together in the dish that marinates the fish. I've done this with potatoes and couscous, and I use my balsamic roasted tomatoes I freeze every year instead of cherry tomatoes. Since I had some tapenade in the fridge, I spread some of the around instead of the olives. Worked out beautifully. I use this recipe with sablefish whenever I can. If you can find it, get it--it's worth every penny.