We’re going out for Mother’s Day today and I am making the fish portion of the meal for those that don’t eat red meat. I was wondering what to make earlier in the week, when luckily I came across this recipe in the New York Times on Wednesday and it sounded perfect. It’s from a restaurant in Marrakesh at a hotel called La Mamounia and it’s a simple, all in one baked fish. it sounded light enough and easy to make and it will make a great summer dish. I went off the board a little bit with the fish. The recipe calls for sea bass or fluke, but when I went shopping yesterday the halibut looked the best so I am going with that.
Baked Fish, Fez Style
2 large garlic cloves, minced
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 1/2 pounds fish fillets (4 fillets): sea bass, fluke, hake or halibut
1 pound large Yukon gold potatoes, peeled, in 1/2-inch thick slices
3 tablespoons extra virgin olive oil
Salt and pepper
1 red bell pepper, cored and slivered
1 pint cherry tomatoes, halved
1/2 cup pitted Kalamata olives
Combine the garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix the vinegar, lemon juice and tomato paste in a small bowl. Add to the dish and mix. Place the fillets in the dish, turning to coat the fillets, cover and set them aside to marinate, 2 hours at room temperature or 3 if refrigerated.
Place the potatoes in a saucepan, add water to cover, bring to a boil, reduce the heat and simmer for 15 minutes. Drain.
Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat the oven to 350 degrees. Spread the potatoes in the dish, season with salt and pepper, and place the fish fillets on top of the potatoes. Scatter the peppers and tomatoes over the fish. Add a little more salt and pepper. Spoon any excess marinade over the fish, strew with the olives, drizzle the remaining oil and bake about 30 minutes, until the fish is just cooked through. Serve.
I think it will be a very nice meal and everything is made and served in one dish, which it makes it even better. I’ll add some pictures later as I put it all together. I hope to actually have some recipes this week to post. It’s been a little crazy around the house the last few weeks. Michelle has been working a lot, I have been working a lot and Sean has been studying for tests so we haven’t had a lot of time to put into meal planning, but hopefully we’ll do that. I know I have the makings for a meat loaf and I bought some chicken breast so we’ll be doing something with it this week. Stay tuned to find out. I hope everyone out there has a wonderful Mother’s Day and all the Moms out there should enjoy their day and enjoy your meal!