Any firm fish is fine for this intensely flavored and aromatic dish. If you use thick fillets, such as salmon or tuna, and you have the time, coat the fish with the spice mixture and then cover and refrigerate for an hour or two to marinate.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°. In a bowl, stir together Moroccan Spice Mix and the garlic, cilantro, olive oil, and lemon juice. Rinse and pat dry the fish fillets, and cut them into chunks. Dredge the pieces of fish in the spice mixture and place them in an oiled baking dish. Spoon any spice mixture that’s left over the top of the fish.
Step 2
Bake uncovered for 10 to 15 minutes, until the fish is opaque and flaky but still moist.
Serving & menu ideas
Step 3
This fish is absolutely delicious in a pita sandwich with shredded lettuce, chopped tomatoes, and lemony mayonnaise, Cilantro Yogurt Sauce (page 232), or plain yogurt. It also makes a great fish taco—wrap in tortillas with lettuce or finely sliced cabbage and tomatoes. Or serve it on rice or couscous with Roasted Sweet Potatoes (page 197) and a salad with Cilantro Lime Dressing (page 225). If you have leftovers, make a stew with onions, potatoes, peppers, zucchini, and tomatoes . . . and extra Moroccan Spice Mix.
