Best Moroccan Fish And Potatoes Recipes

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

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

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

MOROCCAN FISH AND POTATOES

Moroccan Fish and Potatoes image

This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish.

Provided by mosma

Categories Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon paprika
1/2 cup corn oil
4 medium potatoes, peeled and sliced thin
2 small hot red peppers, sliced lengthwise, with seeds removed
1 1/2 lbs fish fillets or 1 1/2 lbs steaks
1 head garlic
1 teaspoon salt
1 -2 teaspoon paprika
1/4-1/2 cup fresh coriander, chopped coarsely

Steps:

In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
Place sliced peppers on top, then slices of fish.
Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.

Nutrition Facts : Calories 621.4, Fat 29.4, SaturatedFat 3.9, Cholesterol 93.5, Sodium 733.3, Carbohydrate 45.4, Fiber 6.2, Sugar 3.2, Protein 44.8

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