Moroccan Fish Bake
Servings: 4 generous servings
Experience the vibrant flavours of Morocco with our Moroccan Fish Bake with Chickpeas & Tomatoes. This dish features tender, flaky fish seasoned with aromatic spices, nestled atop a bed of hearty chickpeas and juicy tomatoes. Baked to perfection, it's a delightful blend of savoury and tangy notes that transport your taste buds to the Mediterranean. Perfect for a healthy and satisfying meal that's easy to prepare and sure to impress.
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Ingredients
- 3 t Extra Virgin Olive Oil divided
- 1 pack Skinless Hake, around 800g fresh or frozen
- juice 1 lemon
- 2 t Moroccan seasoning ready made or see below for recipe
- 1 red pepper diced
- 1 onion diced
- 4 cloves garlic minced
- 1 can chopped tomatoes
- 1 can chickpeas
- 120 ml Yummy. Broth Chicken or Vegetable
- 1 T Pesto Princess Harissa Paste
- small bunch parsley chopped (for garnish)
DIY Moroccan spice mix
- 2 T brown or coconut sugar
- 4 t paprika
- 4 t cumin
- 2 t cinnamon
- 1 t ground cloves
- 1 t ground ginger
- 1 t salt
- 2 t pepper
- ½ t cayenne (or more if you like it spicy)
Instructions
- Heat your oven to 200℃
- Heat ⅔ of the oil in a large non-stick pan, medium heat
- Pat the fish fillets dry with kitchen paper, then squeeze over the lemon
- Season on both sides with ⅔ of the Moroccan seasoning, then fry the fillets on both sides for about 3 minutes per side - they should not be fully cooked through, this is just to get some colour on them
- Add the remaining oil to the pan and soften the pepper, onion and garlic for a few minutes
- Stir in the tomatoes, chickpeas, broth and the rest of the seasoning and bring to a gentle bubble
- Add the fish pack to the pan and transfer to the oven
- Bake for around 5 minutes, until the fish is cooked through
- Sprinkle with chopped parsley and serve (we served it over some steamed rice)