Moroccan spicy fish

Moroccan spicy fish

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1kg snapper, mullet, trevally or sea perch
1 tablespoon sea salt
1 lemon, juiced
6 carrots, quartered
1/2 bunch parsley, roughly chopped
1 garlic clove, finely sliced
1 tablespoon ground turmeric
2 tablespoons sweet paprika
1 teaspoon ground black pepper
6-8 small red chillies
1/2 cup olive oil
1/2 cup water
1 bunch coriander,, finely chopped, to garnish

Method

  1. Wash and pat dry the fish. Cut into cutlets, keeping the head and tail intact. Rub the fish with salt and lemon juice and allow to rest for 10 minutes.
  2. Place the carrots and parsley at the bottom of a deep saucepan. Set the fish on top and add the garlic.
  3. Mix the spices with the oil and pour over the fish. Add water, ensuring the fish is covered.
  4. Cover the saucepan and bring to the boil. Simmer for about 30 minutes. Transfer the fish to a platter and serve hot or at room temperature. Garnish with fresh coriander.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again