Oven Baked Fish with Chermoula and Preserved Lemon
Ingredients
The fish and marinade
-
1
cup
chermoula
-
4
fillets
cod or any meaty white fish
The vegetables
-
4
medium
carrots, peeled and grated
-
2
large
potatoes, peeled and grated
-
3
pieces
bell peppers, seeded and chopped
-
1
large
preserved lemon
-
200
g
cherry tomatoes
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare one cup of chermoula.
- Cover the fish fillets with ½ cup of chermoula and refrigerate to marinate.
- In a large deep skillet, heat the carrots, potatoes, and remaining chermoula. Cover and cook for 25 to 30 minutes until soft.
- Remove the flesh from the preserved lemon and finely chop it.
- Divide the potato and carrot mixture into 4 portions and place each on a baking sheet.
- Place one marinated fish fillet on each portion, top with chopped bell peppers, preserved lemon, and cherry tomatoes.
- Drizzle with olive oil if desired, cover with foil, and bake for 12 to 17 minutes based on fish thickness.
- Serve warm with bread or brown rice.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
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