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Spicy Moroccan Fish

Estee
So good you won't want to eat anything else.
Servings 2

Ingredients
  

  • 4 tilapia fillets
  • 1 lemon
  • whole head of garlic peeled
  • 1 1/2 red bell pepper
  • 3 hot red peppers
  • 1/2 tsp Turmeric
  • 1 tsp salt
  • 2 tsp Moroccan paprika-paprika in oil
  • 1/2 tsp chicken soup mix
  • 1/2 cup Canola oil
  • 1/2 cup Parsley
  • 1/2 cup Cilantro
  • drizzle of olive oil

Instructions
 

Soak fish

  • Place fish fillets in a bowl in the sink. Squeeze over the juice of one lemon and a little water. Let soak while you prepare veggies.

First layer

  • Place in a wide rimmed pan the whole head of peeled garlic cloves. Thinly slice the red pepper into strips, and add the hot pepper.

Spices

  • Add your spices to the pan. Turmeric, salt, Moroccan paprika, soup mix, and a half cup oil. Roughly cut in the cilantro and parsley.

Fish

  • Rinse fish in water and place in pan. Mix around so the fish and veggies are covered in spices. Arrange fish on top of peppers, with the skin side up.

Cook

  • Place pan over medium flame and bring to a boil. Check every fifteen minutes and take pan and move in a circular motion, to evenly distribute the oil and make sure the bottom layer isn't burning. Drizzle with olive oil. Cooking times vary here, but we're looking at 30-45 minutes. You want the liquid to thicken a bit. When you remove the lid and see that the flesh of the fish is cooked through, give it a little taste. HEAVEN.

Serve

  • Carefully arrange fish fillets- I usually cut them in half or in fourths, depending on how many people I'm serving, on a platter. Around the fish, arrange the peppers and hot peppers and spoon over sauce. Alternatively, you can bring the whole pan to the table and let everyone serve themselves.

Notes

*If you don't want to use both cilantro and parsley, you can go for a cup of just cilantro.
*Shabbos- be sure to put this on the plata before shabbos. If the fish is done cooking and its still quite liquidy, it will thicken a bit more on the plata.