Moroccan Fish Bake

Assalamu’alaikum 🙂

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I was tasked with making a fish dish using some white fillets. Bored of rice and pasta, I tried to search for something a little different. I came across SORTED Food’s Moroccan Fish Bake:

Unfortunately the link to their recipe was broken, and I didnt have some of the same ingredients. So it was time to improvise.

I know this is most likely not authentic Moroccan, but I found the main spice combination very interesting, as well as the addition of dried apricots.

Maybe next time I would lightly fry up some cumin-ed and chill-flaked pumpkin strips and mix it in 😍

This was incredibly easy to make with so little clean up 🙂

Ingredients:

2 large onions, diced.
4 cloves garlic, minced.
Shot of oil.
About 3 tbsp paprika
About 2 heaped teaspoons ground cinammon
About 2 to 3 heaped teaspoons ground cumin
2 vegetable/chicken stock cubes (I used 1, but I think 2 will be nicer)
Pepper to taste
1 heaped tbsp chicken rice chilli (it’s one of the spiciest kinds we can find here)
3 heaped tbsp tomato puree
handful of pinenuts
100g dried apricots, chopped.
500g couscous
Around 800ml water
4 white fish fillets, fresh/thawed (i think 6 would be better, then there would be enough fish for everyone)
2 handfuls of cashew nuts
Handful of fresh parsley, chopped.
Plain yogurt for serving.

Directions:

In an oven proof pot, cook the onions and garlic in the oil till softened and translucent.

Basically add all the rest of the ingredients from paprika to the apricots and mix into a paste on the heat.

Add in the couscous, and ensure it is evenly coated in all the spices.

Pour the water over. Make sure all the couscous is covered.

Place your thawed fillets over the couscous.

The next time I make this inshaa’Allah (God Willing), I will probably marinate the fish in some lemon juice and maybe dried parsely, salt and pepper. After that I’ll probably coat it in cornmeal for extra crunch.

Bake in oven at 180 degrees C for about 20-25 minutes. Fish will be cooked tender and couscous will be plumped up.

Remove from oven and fluff up the couscous a bit, sprinkle with cashew nuts and fresh parsley.

Serve it up with some nice cool plain yogurt.

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Enjoy 🙂

-A.

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