Since the holiday eating will add to your calorie counter and waistline, this Fish Bake comes to the rescue of your tastebuds. It’s light, healthy and full of flavour. You can have it with Morrocan Bread or as a main dish.
Auntentically, this recepie uses a tagine and is slow cooked so the juices of the fish and vegetables seep into the fish, making it tender and flavourful. Since i didn’t have a tagine, i opted to bake using a silver foil to lock in the juices.
1 kg Fish
1 bunch coriander finely chopped
4-5 cloves of garlic
2 tsp Paprika powder
1tsp Cumin powder
1 tsb salt
a few strands of saffron
1/2 tsp cayenne pepper
Juice of one lemon
Mix the ingrediants for the Chemorula and marinate the fish for a minimun of two hours. Ideally,i would recommend you leave the marinate over night for the flavours to really seep in. Add a extra more olive oil and lemon juice to thin the consistency of the marinade. Extra chemorula marinate can be left aside to while layering the fish.
For layering the marinated fish
2 Peppers (Green/Yellow/Red)
1 -2 lemons
a few olives
Grease a baking tray and pre-heat an oven 425° F (220° C)
Line the carrots in the botton of the tray and arrange the sliced potatoes in a thin bed. Ensure you cut the vegetables in fine thin slices. Add ginger, olive oil, salt and pepper
Add the fish and cover with sliced tomatoes, peppers, olive and lemons.
Thin the remaining chemorula marinate and por over the dish.
Cover with foil and bake for 25 minutes. Remove the foil, and continue baking for another 20 to 30 minutes, until the fish and vegetables are tender.