Print: Moroccan Shabbat Fish

Every Shabbat my mother-in-law makes this Moroccan fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of challah to soak up the yummy juice!

Prep

17 min

Cook

34 min

Servings

Difficulty

Medium

Ingredients

1 red bell pepper , cut into thin strips
3 tomatoes , sliced
6 , 6 ounce
1 cup water
0.25 cups olive oil
2 tablespoons paprika
1 tablespoon chicken bouillon granules
1 teaspoon cayenne pepper
salt and ground black pepper to taste
0.25 cups chopped fresh parsley

Instructions

1 Preheat the oven to 200 degrees F (95 degrees C).
2 Layer sliced red peppers and tomatoes in the bottom of a baking dish. Arrange tilapia fillets on top.
3 Whisk water, oil, paprika, bouillon granules, cayenne, salt, and pepper together in a bowl; pour over tilapia, then sprinkle with parsley. Cover the baking dish with aluminum foil.
4 Bake in the preheated oven until tilapia flakes easily with a fork and vegetables tender, about 1 hour.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/moroccan-shabbat-fish