Moroccan Sea Bass
11
May
May
6 sea bass fillets (approximately 3 pounds)
1 medium onion, sliced paper thin
2 large potatoes, sliced paper thin
1 large tomato, sliced paper thin
1 lemon, sliced paper thin
3 tbsp vegetable oil
4 tbsp water
1 ½ tsp paprika
3 bay leaves
¼ tsp cayenne pepper
2 cloves garlic, crushed
pinch of saffron threads
2 tbsp capers (buds of the olive tree, found brined in jars)
4 tbsp fresh parsley or 4 tsp dried parsley
2 tbsp fresh cilantro
½ tsp ground cumin
salt and pepper, to taste
1
Preheat oven to 400 degrees. Rinse sea bass fillets and place in a deep 9"x 13" glass pan or deep roaster. Arrange sliced vegetables and lemon over fillets. Mix all the remaining ingredients in a large bowl. Pour over the fillets and bake, uncovered, for 30 Minutes.
2
Juices in the pan will thicken Remove fish from the oven and let it rest 5 minutes before serving. Serve sea bass with all the vegetables and cooking liquids.
3
This dish can be prepared in advance and refrigerated until needed. Bake only 20 Minutes and remove from oven. Reheat by placing in a 300 degree F oven for 20 Minutes.
4
Serve warm.
Ingredients
6 sea bass fillets (approximately 3 pounds)
1 medium onion, sliced paper thin
2 large potatoes, sliced paper thin
1 large tomato, sliced paper thin
1 lemon, sliced paper thin
3 tbsp vegetable oil
4 tbsp water
1 ½ tsp paprika
3 bay leaves
¼ tsp cayenne pepper
2 cloves garlic, crushed
pinch of saffron threads
2 tbsp capers (buds of the olive tree, found brined in jars)
4 tbsp fresh parsley or 4 tsp dried parsley
2 tbsp fresh cilantro
½ tsp ground cumin
salt and pepper, to taste