Moroccan-style fish

Ingredients 13
Servings 4
Time 20 min


  • 100
    olive oil
  • 6
    tomatoes, thickly sliced
  • 2
    onions, sliced
  • 60
    freshly chopped coriander (dhania)
  • 100
    freshly chopped parsley
  • 10
  • 8
  • 6
    chilli powder
  • 2
    red roman or other small fish, scaled and cleaned
  • 4
    cloves garlic, crushed
  • 100
    finely chopped onion
  • 1
    lemon (rind and juice)
  • 12
    black olives


35-45 min
Pour 40 ml olive oil into a roasting pan. Arrange the slices of tomato and onion over the base of the pan then sprinkle with 30 ml coriander, 50 ml parsley, 5 ml paprika, 5 ml turmeric and 3 ml chilli powder. Cut 3-4 diagonal slits on both sides of the fish. Mix the remaining oil, herbs and spices, the garlic, chopped onion, lemon juice and rind together and smear over the fish, inside and out. Lay the fish over the mixture in the roasting pan. Cover with heavy foil and bake in a preheated oven at 200 ºC, or cook over medium hot coals on a braai, for about 40 minutes, or until fish is cooked through. Remove the foil, add the olives and some fresh herbs to garnish and serve. Serves 4-6.

Read more on: fish/seafood  |  bake

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