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Vegetables, Seafood, Grains Moroccan May 1995 1 Servings

INGREDIENTS

1/2 c Vegetable oil
1/4 c Chopped fresh Italian
parsley
3 Garlic cloves, chopped
3 T Chopped fresh cilantro
1 T Hungarian sweet paprika
2 t Ground turmeric
1/8 t Crushed saffron threads
4 White fish fillets, such as
halibut or
orange roughy
6-ounce
1 lb Carrots, peeled thinly
sliced
1 1/2 lb Tomatoes, thinly sliced
1 Onion, thinly sliced
1 Lemon, thinly sliced
1 t Salt
3/4 t Ground pepper
1 Medium-size red bell pepper
seeded cut into
1/4-inch-wide
strips
24 Brine-cured olives, such as
Kalamata
Additional Chopped fresh
Italian parsley

INSTRUCTIONS

Mix first 7 ingredients in medium bowl. Add fish and turn to coat.
Refrigerate 2 hours, turning fish occasionally.  Preheat oven to 350F.
Arrange carrot slices over bottom of 13x9x2-inch  glass baking dish.
Layer half of tomatoes, half of onion and half of  lemon over. Season
with half of salt and pepper.  Drain marinade from fish; reserve
marinade. Arrange fish atop lemon  slices. Top fish with remaining
tomato, onion and lemon slices.  Season with remaining salt and pepper.
Top decoratively with red  pepper strips and olives. Pour reserved
marinade over. Cover dish  with foil. Bake 40 minutes.  Increase oven
temperature to 400F. and bake until fish flakes easily  and vegetables
are tender, about 25 minutes. Garnish with  additionally parsley.
Serves 4.  Bon Appetit May 1995  Converted by MC_Buster.  Per serving:
1355 Calories (kcal); 113g Total Fat; (70% calories from  fat); 13g
Protein; 92g Carbohydrate; 0mg Cholesterol; 2340mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 Vegetable; 1/2  Fruit; 22
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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