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P Moroccan Baked Fish With Potatoes, Peppers And Olives

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Makes: 4 servings adjust

Directions

Ingredients

  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh Parsley, minced
  • 1 tablespoon Fresh Cilantro, minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 pinch Saffron Threads, crushed
  • 2 tablespoons White Wine Vinegar
  • 1 Lemon, juiced
  • 1 tablespoon Tomato Paste
  • 1 12 pounds Fish Fillet

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.

Ingredients

  • 1 pound Yukon Gold Potato, peeled, in half-inch-thick slices

Step 2

Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.

Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 Red Bell Pepper, cored, thinly sliced
  • Salt and Pepper
  • 1 pint Cherry Tomato, halved
  • 12 cup Kalamata Olives

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.
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