Recipe by Sephardi Jessi
"Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!"
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red bell pepper, cut into thin strips
6 (6 ounce)
chicken bouillon granules
salt and pepper to taste
chopped fresh parsley
I'm the one who submitted the recipe, and I have since made the fish on the stove top in a skillet. I think it is much better, the sauce is much thicker and the fish more tender! Give it a try!
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....
Loved this meal, & so did my fiancee. One thing-I think you meant 300 degrees, not 200. Thanks, I'll be making this again.
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!
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.
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.
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!
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Shabbat Fish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 278
** Calories from Fat: 108
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