Moroccan seasoning flavors baked fish


May 09, 2007|By Robin Mather Jenkins | Robin Mather Jenkins,Chicago Tribune

Charmoula is the traditional Moroccan seasoning for fish, and having a version in your repertoire makes a North African-influenced dinner as close as your food processor. Here's one we like.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe analysis.

Moroccan Baked Fish

Serves 4 -- Total time: 28 minutes

2 cloves garlic

1 piece (1-inch long) ginger root, grated

3/4 cup each, loosely packed: flat-leaf parsley, cilantro leaves

3 tablespoons olive oil

2 tablespoons orange juice plus more for thinning

1 teaspoon each: cumin, hot paprika, lemon zest

1/2 teaspoon coriander seed

1/8 teaspoon each: saffron (optional), cinnamon, ground red pepper

1 1/2 pounds cod, hake (whiting) or snapper fillets or steaks

1/2 teaspoon salt

Heat oven to 450 degrees. Combine the garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron (if using), cinnamon and red pepper in a blender or a mortar and pestle; blend to a paste.

Season fish fillets with the salt; rub in half of the spice mixture. Place fillets in a greased, shallow baking dish; cook until fish is just cooked through, about 13 minutes.

Thin the remaining half of the spice mixture with orange juice to make a smooth sauce; spoon over fish.

Per serving: 229 calories, 11 grams fat, 2 grams saturated fat, 64 milligrams cholesterol, 3 grams carbohydrate, 28 grams protein, 392 milligrams sodium, 1 gram fiber


Moroccan Baked Fish


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