Reviewed: Mar. 15, 2013

This was such a tasty dish. I made this last night. There were no leftovers and everyone went for seconds. I made a yogurt garlic sauce to compliment the spicy fish. I served with brown rice and creamed spinach. The sauce from the fish was so good over the rice. I will definitely make this again. I did follow someone else's comment and baked for 30 to 40 min on 400 degrees. 200 degrees for an hour just didn't sound right. The fish was tender and just melted in our mouths. Thanks so much for sharing.

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4 users found this review helpful

Reviewer:

Leilee

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Mar. 1, 2013

Yes, the temps for this is way too low. I baked it at 350 for 40 to 45 minutes. I have made this 2 times now and it's wonderful. I served it with Olive and Garlic flavored Couscous, Asparagus and warmed Pita bread. Tasty dinner for 4.

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2 users found this review helpful

Reviewer:

DDills

Reviewed: Nov. 8, 2012

Like someone else, I tried 200 degrees and ended up cooking at 350 for about 25 additional minutes. Aside from that, the dish was just ok. Not a lot of flavor, so the "fishiness" came out in the talapia, which we didn't even know was possible. The peppers and tomatoes were good!

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0 users found this review helpful

Reviewer:

kedds6

Cooking Level: Expert

Reviewed: May 23, 2012

This. Was. Awesome! Noting the other reviews, I combined the oil and spices in a 1 gallon ziploc, coated the filets in the mixture inside, and pan-seared them to seal in the flavor before baking. Put the seared filets atop the veggies, added the 1 c water to the ziploc to incorporate the remaining spices therein, poured that over thew hole dish and baked at 400 for about 30 minutes. Other minor substitutions were orange pepper for red, quartered grape tomatoes for large sliced, and cilantro for parsley. Served this with a medditerranean quinoa that had chopped shallots, toasted pine nuts and raisins, and lemon feta asparagus - everyone LOVED it. Paired nicely with a dry Prosecco!

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5 users found this review helpful

Reviewer:

CreamPuff

Reviewed: Feb. 9, 2012

GREAT RECIPE! but I set my oven to 300

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2 users found this review helpful

Reviewer:

DeeGam

Reviewed: Sep. 27, 2011

I followed the directions and found this fish to be bland and dry. Also, I am not sure how this is labeled "Moroccan" as the spices weren't very exciting nor Moroccan for that matter. I gave it 2 points for the health aspect.

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2 users found this review helpful

Reviewer:

Rachael613

Reviewed: Dec. 23, 2010

I liked this! I though it came out very well! The flavor made me feel like i was somewhere warm with an ocean instead of here looking at snow...

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6 users found this review helpful

Reviewer:

bethany26

Cooking Level: Beginning

Reviewed: Nov. 14, 2010

There is a serious problem with this recipe that needs to be corrected. 200 degrees for an hour will not cook this fish, not even close. I thought it seemed a bit strange but followed the recipe as stated. As they say, fool me once... I actually served a dinner party of four (one, a chef) with warm, uncooked fish, bites were taken before we realized what had happened. I had to pull the plates off the table, pan sear the fillets, and re-serve piles of fish, peppers and tomatoes. Attractive presentation was long lost. I also added a shake of chili powder on each, as the paprika sauce itself was a bit one-dimensional. Please request to have this error fixed before others suffer the same embarrassment - to say nothing of the health implications....

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19 users found this review helpful

Reviewer:

bleaf

Reviewed: Sep. 9, 2010

This was amazing. I added green bell peppers as well. I did not have parsley on hand so I went without it and it was still delicous!

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10 users found this review helpful

Reviewer:

jm25

Reviewed: Jun. 29, 2010

Subbed 2 cans tomatoes for the chopped and it worked quite well. Not a heavily flavored dish for the title "Moroccan" but it was tasty. I'll make it again but probably double the spices.

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7 users found this review helpful