Title: Fish in Moroccan Charmoula Sauce
Categories: Shellfish Moroccan
Yield: 8 Servings

3	lb	Firm fish fillets
4		Potatoes -- roasted and
		Sliced
2		Green peppers -- sliced and
		Sauteed
2		Tomatoes -- sliced
		Salt and fresh ground black
		Pepper -- to taste
1		Lemon
		Charmoula Sauce-----
1/2	c	Chopped cilantro
1/2	c	Chopped parsley
5		Cloves garlic -- finely
		Chopped
5	tb	Lemon juice
1 1/2	ts	Salt
1	ts	Paprika
1/3	ts	Ground cumin
		Cayenne pepper -- to taste
1/2	c	Olive oil, or more

1. Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9- by 13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon.

2. Bake until fish is done (10 to 15 minutes, depending on size of fish).

Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne. Add enough olive oil to make a thick sauce.

Recipe By : the California Culinary Academy

From: Date:

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