Whole Baked Fish Moroccan Style Recipes

MOROCCAN BAKED FISH RECIPE

Steps:

• To begin making the Moroccan Baked Fish Recipe,combine garlic, parsley, cilantro, cumin powder, paprika and saffron, lemon juice and tomato puree, salt, pepper powder and half the olive oil in a large bowl.
• Add the fish fillet to the bowl and coat the fish well with the marinade.Cover and marinate in the fridge for 2 hours.
• Into a preheated pan add some olive oil, onions and saute till the onions turn translucent. Once done add the sliced olives and saute for a few seconds. Turn off the heat and keep aside.
• Preheat the oven at 200 C for 5 Minutes. Spread the roasted onions in a baking dish. Arrange the marinated fish fillets over the roasted onions.Bake it for 25 Minutes until the fish is cooked through.
• While serving, take a plate and place a piece of Moroccan Baked Fish and drizzle a little of the gravy released into the pan on top.
• Serve Moroccan Baked Fish on its own with a glass of wine and some Rustic Rosemary Garlic Zucchini Bread Recipe.

WHOLE BAKED FISH, MOROCCAN-STYLE

Steps:

• Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
• Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.

WHOLE BAKED FISH CUBAN-STYLE

Steps:

• Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish. Set aside while you continue with the preparations.
• Preheat the oven to 375 degrees F.
• Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil. Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish. Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables. Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes. Place the fish on top of the sliced vegetables.
• Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. Spread the garlic paste inside the cavity of the fish and into the slits on top. Place the remaining bay leaf inside the cavity of the fish. In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine. Pour this tomato mixture all over the fish. Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top. Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes. Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.

MOROCCAN SPICED WHITE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.
• Combine all ingredients in a small bowl.

BAKED WHOLE FISH

Steps:

• Soak the fish in cold, salted water for 15-30 minutes; drain and dry slightly.
• Preheat oven to 400.
• Season cavity with lemon slices, celery, onion, salt, and pepper and 2 TBS lemon juice.
• Close the fish and place bacon strips on top or around fish.
• Sprinkle with salt, pepper, onion salt and remainder of lemon juice.
• Cover with pats of butter and bake until flesh is white and flakes apart with fork (about 30 minutes for a 2 1/2 pound fish or 40-45 minutes for a 3 pounder).
• the fish may be broiled at the end to brown the bacon.
• Cut into 1 1/2 inch wide sections and serve with lemon wedges.
• Serves 2-4, depending on size of fish.
• Note: Other vegetables such as potatoes and tomatoes may be cooked with the fish if desired.

MOROCCAN RED SNAPPER WITH CUMIN SEEDS

Steps:

• Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
• Transfer to a small bowl and mix in the lemon juice.
• Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
• Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
• Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
• Pour water and extra-virgin olive oil over fish and vegetables.
• Bake, basting often, until fish is cooked through, about 30 minutes.