Description
A flavorful Moroccan dish featuring spiced fish and a medley of vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 pound white fish fillets (such as cod or tilapia)
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped red and yellow bell peppers and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced tomatoes, cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Gently nestle the fish fillets into the vegetable mixture. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove from heat and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side.
Notes
- For a heartier dish, serve over couscous or quinoa.
- Feel free to substitute the fish with shrimp or chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg