Name: Moroccan Baked Fish
Yield: Serves 6
Cuisine: Moroccan
Ingredients: ¼ teaspoon each sweet and hot red peppers; 1 packet (heaped ½ teaspoon) powdered saffron; water; olive oil; salt and freshly ground black pepper; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 2 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leafed (Italian) parsley; 3–6 large tomatoes, thickly sliced; 2–3 Spanish onions, peeled and thinly sliced; 12 fresh artichoke hearts, blanched; 1 whole sea bream, pageot or 2 sea bass, cleaned (about 1.75 kg/4 lb); 4 tablespoons each olive oil and water; 2 tablespoons lemon juice; 2 cloves garlic, peeled and finely chopped; ½ teaspoon each sweet red pepper and powdered saffron; ¼ teaspoon hot red pepper; 6 strips green or red pepper, sautéed in oil; 3–6 strips preserved lemon peel (optional); 6 tablespoons finely chopped onion; 3 lemon slices, halved; black (ripe) olives

Preparation info

Serves
6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 whole sea bream, pageot or 2 sea bass, cleaned (about 1.75 kg/4

Method

Scale, clean and wash fish, then pat dry. Cut three slits about 5 cm/2 inches long on both sides of fish.
Combine all the ingredients for chermoula, including salt and pepper to taste.
Place fish in a large flat porcelain, earthenware or stainless steel dish large enough to hold it comfortably, and pour over the chermoula. Rub well into

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Moroccan Baked Fish

Ingredients

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