MOROCCAN FISH

The easiest Moroccan Fish recipe you'll ever make. It's out family favorite and full of flavor.

INGREDIENTS & EQUIPMENT

MAIN

3 lbs salmon filet, without skin, cut into individual servings

2 bell peppers, sliced into long strips

2 large Spanish peppers, sliced

4 garlic cloves, minced or crushed

½ bunch fresh cilantro, chopped

1 can of garbanzo beans, optional

Red pepper flakes, to taste, optional

SAUCE

½ cup olive oil

1 ½ tsp paprika

2 tsp tomato paste

4 cloves garlic, crushed

salt + pepper to taste

TO COOK

½ bunch cilantro

1 cup water

1 lemon sliced

Deep dish pan with lid

Measuring cups and spoons

Wooden spoon

Chopping board

Sharp knife

METHOD

LAY out the bell peppers, Spanish peppers, garlic, cilantro, and red pepper flakes on the bottom of the pan. NO HEAT YET

MIX the sauce ingredients together

COAT the fish with the sauce and place the fish on top of the vegetables in the pan

SPRINKLE cilantro on top

ADD water and lemon slices

BRING TO BOIL, on low heat, cover and cook for 40 minutes or until sauce thickens

NOTES

SWAPS: You can make the Matbucha recipe and use that as the sauce and just add the fish on top

MOROCCAN FISH

REVIEWS

© 2020 by Emma Gabay