Moroccan Spiced Fish Fillets and Bell Peppers in Tomato Sauce
Ingredients
The sauce
-
2
tablespoons
olive oil
-
1
large
onion, sliced
-
1
can
chopped tomatoes
-
60
ml
vegetable stock or water
-
1
green
bell pepper, cored, deseeded and sliced into strips
-
1
red
bell pepper, cored, deseeded and sliced into strips
-
1
small
carrot, peeled and sliced
-
60
g
celery, finely chopped
-
10
g
fresh coriander, finely chopped
-
1 ½
teaspoons
paprika
-
1
teaspoon
ground cumin
-
½
teaspoon
ground ginger
-
½
teaspoon
salt
-
½
teaspoon
caster sugar
-
¼
teaspoon
ground black pepper
The fish
-
4
pieces
sea bream fillets
-
50
g
crumbled feta cheese
Instructions
- Heat olive oil in a large saucepan over medium-low heat and add onion slices. Cover and cook for about 10 minutes until soft.
- Add the remaining ingredients except for the fish fillets and feta. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Taste the sauce and adjust seasoning as needed. Ensure the sauce is warm before adding the fish.
- Arrange the fish fillets skin side-up in the pan, cover, and cook for 10 to 12 minutes until the fish is cooked through.
- Sprinkle with feta and chopped coriander, then serve immediately with bread, couscous, or rice.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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