Descripton
The marinade for this dish is called "charmoula" and is a classic
Moroccan seasoning for fish and seafood.
Serves | 4 to 6 |
Ingredients
For the charmoula:
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
4-6 scallions (spring onions), finely chopped
1/4 cup (60 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh cilantro (coriander leaves)
2 tsp (10 ml) paprika
1 tsp (5 ml) ground cumin
1/4 tsp (1 ml) cayenne, or more to taste
The grated zest of 1 lemon
Salt to taste
4-6 fillets (about 6 oz (170 g) each) firm white fish such
as haddock, turbot, or cod
3 Tbs (45 ml) olive oil
1 1/2 lbs (1350 g) potatoes, sliced
1 onion, chopped
2-4 cloves garlic, chopped
4-6 tomatoes, chopped
1 lb (450 g) fresh spinach, shopped
Lemon or lime wedges for garnish
Instructions
Combine the ingredients for the charmoula. Place the fish fillets
in a large bowl or plastic bag and cover with the charmoula. Marinate refrigerated for 1 to 3 hours. Heat the oil in a large heavy pot and saute the potatoes, stirring occasionally, until lightly browned, 10 to 15 minutes. Add the onion, garlic, and tomatoes and cook until the onion is tender, about 5 minutes. Add the spinach and stir to combine. Place the fish fillets on top of the vegetables and pour the marinade over the fish. Cook tightly covered over medium-low heat until the fish is firm and opaque, 15 to 20 minutes.
Serves 4 to 6.
Reproduced by permission of Worldwide Recipes.
