KETO Friendly/ Seafood

Moroccan Baked Fish With Peppers, Tomatoes & Olives

This is an easy, tasty recipe and if you don’t have these veggies, you can surely use whatever you have in the fridge. I served this over my creamy good Cauliflower Puree and a Caesar Salad with homemade Caesar Dressing, below and Croutons. Oh so good!

Adapted from: NY Times Recipes

Serves 4

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Morrocan Baked Fish
Served here with garlic asparagus and Creamy Cauliflower Puree

Homemade Caesar Dressing​ – Makes 1 cup

Ingredients:

  • 1 teaspoon anchovy paste
  • 2 cloves garlic, coarsely chopped
  • 3 large egg yolks (substitute 3 T mayo if raw egg yolks are not your cuppa!)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 cup vegetable oil
  • 2 tablespoons finely grated Parmesan cheese
  • Freshly ground black pepper

Directions:

  1. Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
  2. Add the mustard: Whisk in the mustard until just combined.
  3. Whisk in the anchovy paste
  4. Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
  5. Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
  6. Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
  7. Season and serve: Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.

Recipe Notes:  Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit out for 10 minutes and whisk again.

Moroccan Baked Fish With Peppers, Tomatoes & Olives

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By leslie Serves: 4
Prep Time: 15 minutes prep...2 hours marinade @room temperature or 3 hours in fridge. Cooking Time: 30 minutes

This is a big hit with my family and I serve it often with whatever veggies I have in the bin at the time. It seems like a lot of work but it's deceiving...the marinating takes the longest and that's all in the fridge! 🙂

Ingredients

  • 1 and 1/2 pounds fish fillets (4 fillets): cod, sea bass, fluke
  • 1 red bell pepper, cored and slivered
  • 1 green bell pepper, cored and slivered
  • 1-pint cherry tomatoes, halved or 2 vine-ripe tomatoes, cubed
  • 4 tomatillos, sliced (optional)
  • 1/2 cup pitted Kalamata olives
  • 2 large cloves garlic, minced
  • 1 tablespoon minced flat-leaf parsley leaves
  • 1 tablespoon minced cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 pinch saffron threads, crushed
  • 2 tablespoons white wine vinegar
  • Juice of 1 lemon
  • 1 tablespoon tomato paste
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper

Instructions

1

Combine garlic, parsley, cilantro, cumin, paprika and saffron in a medium bowl.

2

Add vinegar, lemon juice and tomato paste and blend.

3

Place fillets in a dish and cover with prepared marinade, turning to coat them, cover and set aside to marinate 2 hours at room temperature or 3 hours in the refrigerator.

4

Heat oven to 350 degrees.

5

Scatter peppers and tomatoes over fish.

6

Add a little more salt and pepper.

7

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

  • 486 Calories
  • 7.5g Carbohydrates
  • 11.2g Fat
  • 82.3g Protein
  • 449mg Sodium

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.”

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