Moroccan Shabbat Fish

Name: Moroccan Shabbat Fish
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon cayenne pepper; 1 Tbsp chicken bouillon granules; 59 milliliters chopped fresh parsley; 59 milliliters olive oil; 2 Tbsps paprika; 1 red bell pepper, cut into thin strips; 6 servings salt and pepper to taste; 1 kilograms tilapia fillets; 3 tomatoes, sliced; 237 milliliters water

Moroccan Shabbat Fish might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 271 calories, 35g of protein, and 13g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. A mixture of cayenne pepper, water, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat an oven to 200 degrees F (95 degrees C).

Equipment you will use

Oven

Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.

Ingredients you will need

Tilapia Fillets

Red Pepper

Vegetable

Tomato

Equipment you will use

Baking Pan

Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well.

Ingredients you will need

Chicken Bouillon

Olive Oil

Ground Cayenne Pepper

Paprika

Pepper

Water

Salt

Pour the seasoning mixture over the fish.

Ingredients you will need

Seasoning

Fish

Sprinkle with parsley.

Ingredients you will need

Parsley

Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Ingredients you will need

Vegetable

Fish

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Equipment

Oven

Baking Pan

Aluminum Foil

Ingredients

Servings:

1teaspoon

cayenne pepper 1Tbsp

chicken bouillon granules 59milliliters

chopped fresh parsley 59milliliters

olive oil 2Tbsps

paprika 1

red bell pepper, cut into thin strips 6servings

salt and pepper to taste 1kilograms

tilapia fillets 3

tomatoes, sliced 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.