BLACK SEA BASS W/ MOROCCAN VEGETABLES & CHILE SAUCE

BLACK SEA BASS W/ MOROCCAN VEGETABLES & CHILE SAUCE image

Categories Dinner

Yield 4 servings

Number Of Ingredients 25

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Sauce:
-1 t olive oil
-1 C chopped leeks(or onions)
-3 cloves garlic, chopped
-2 t chopped fresh oregano
-2 t curry powder
-1 t allspice
-1/8 t freshly ground black pepper
-2 C chopped fresh tomato
-1 L green bell pepper, cored, seeded & thinly sliced
-2 celery stalks, thinly sliced
-2 T low-sodium soy sauce
-1/2 C low-sodium, fat free vegetable stock
Fish:
-2 L carrots, peeled and thinly sliced
-1 C cauliflower florets
-1 C broccoli florets
-1/2 C low-sodium, fat free vegetable stock
-4 C fresh spinach
-2 L zucchini, cut into 1/4" chunks
-4 fillets black sea bass(6 oz. ea.)
-1 C couscous
-2 t pine nuts
-1/4 C fresh dill, chopped
-1/4 C crumbled feta

Steps:

Line a 9 x 12 baking w/ foil. Set aside . Heat oven to 400. Heat oil in a L saucepan over med. heat. Cook leeks, garlic, oregano, curry, allspice &i black pepper until leeks become translucent, stirring, 2 - 3 minutes. Add tomato, bell pepper, celery & soy sauce. Cook until pepper softens, 2 - 3- minutes. Add stock, Simmer, covered, 25 - 30 minutes. Place carrots, cauliflower, broccoli & stock in prepared dish. Baked until vegetables begin to soften, 10 - 12 minutes. Remove from oven. Add spinach & zucchini. Place fish on top of vegetables. Drizzle w/ sauce. Bake until fish is cooked through & vegetables are tender, 15 - 20 minutes. While fish cooks, prepare couscous as directed on package. Top ea. plate w/ 1/4 C couscous. 1/4 of vegetables, & 1 fillet. Sprinkle w/ pine nuts, dill & feta.