Moroccan Baked Fish
Looking for a new way to prepare fish? For fish with a spicy North African flavor, marinate firm-fleshed fillets in this traditional mixture of chopped green cilantro, olive oil, green chiles, paprika and lime juice. This would be delicious served with steamed rice or roasted potatoes and slices of ripe tomato.
Modifed Recipe – by David Tanis, cooking. nytimes.com 2023
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- Season fish fillets lightly with salt and pepper ans set aside. Wash cilantro and pat dry; roughly chop leaves and tender stems and put into a medium bowl.
- Add 1/2 tsp salt, the garlic, 1/2 tsp gound cumin, 1/2 tsp ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
- Pour cilantro sauce over fish fillets, reserving 4 T of the sauce for serving. Coat both sides of the fish with the mixture. Cover and leave at room temperature for 1 hour or regrigerate for up to several hours.
- Heat oven to 400º. Arrange marinated fish fillets in a low baking dish. Bake on top rack until fish is just done, 10 to15 minutes. To serve, smear a little cilantro sauce over each fillet.