Moroccan Baked Fish

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Slice the potatoes into 5 mm rounds. Cover them with water in a saucepan, bring to a boil, and cook for 8 minutes, then drain thoroughly.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Potato

   Cookware: Chef Knife, colander, cutting board, saucepan

3. Step 3

   Finely chop the cilantro, parsley, garlic, and preserved lemon. Mix them with the lemon juice, olive oil, cumin, paprika, turmeric, salt, and black pepper to make the chermoula.

   Ingredients used: 2.0 gr Black Pepper, 45.0 ml Extra Virgin Olive Oil, 15.0 gr Fresh Cilantro, 12.0 gr Garlic, 4.0 gr Ground Cumin, 3.0 gr Ground Turmeric, 45.0 ml Lemon Juice, 15.0 gr Parsley, 40.0 gr Preserved Lemon, 6.0 gr Salt, 4.0 gr Sweet Paprika

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Slice the tomatoes, bell pepper, and onion. Arrange them with the potatoes and olives in a baking dish, set the fish fillets on top, and spread the prepared chermoula evenly over everything.

   Ingredients used: 80.0 gr Green Olive, 150.0 gr Onion, 150.0 gr Red Bell Pepper, 300.0 gr Tomato, 600.0 gr White Fish Fillet

   Cookware: baking dish, Chef Knife, cutting board

5. Step 5

   Bake for 20 to 25 minutes, until the vegetables are tender and the thickest part of each fish fillet reaches 63°C. Rest for 5 minutes before serving.

   Timer: 20 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven