| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Moroccan |
|
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Firm fish fillets |
| 4 |
|
Potatoes — roasted and |
|
|
Sliced |
| 2 |
|
Green peppers — sliced and |
|
|
Sauteed |
| 2 |
|
Tomatoes — sliced |
|
|
Salt and fresh ground black |
|
|
Pepper — to taste |
| 1 |
|
Lemon |
|
|
Charmoula Sauce—– |
| 1/2 |
c |
Chopped cilantro |
| 1/2 |
c |
Chopped parsley |
| 5 |
|
Cloves garlic — finely |
|
|
Chopped |
| 5 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1/3 |
ts |
Ground cumin |
|
|
Cayenne pepper — to taste |
| 1/2 |
c |
Olive oil, or more |
INSTRUCTIONS
1. Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9- by
13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and
sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with
salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon.
2. Bake until fish is done (10 to 15 minutes, depending on size of fish).
Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt,
paprika, cumin, and cayenne. Add enough olive oil to make a thick sauce.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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