Baked Fish with Moroccan Charmoula Recipe - CookingWithAlia - Episode 295

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: canned bell peppers

Canned bell peppers are often cheaper and save prep time.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are generally less expensive and still add flavor.

Welcome to Cooking with Alia, today we are making Moroccan fish baked in the oven with charmoula.

Use a whole fish, cleaned and with scales scraped, ensuring the eye is removed to avoid bitterness.

Make deep cuts on each side of the fish and stab the inside to allow the marinade to penetrate.

Place all charmoula ingredients in a blender and mix until smooth and thick.

Place the fish in a baking pan and pour half of the charmoula marinade over it, ensuring it's completely covered.

Prepare the tomato sauce by cutting tomatoes in half and grating the inside, discarding the skin.

Mix the grated tomatoes with the remaining charmoula and pour it around the fish.

Slice lemon and tomato into thin slices and alternate placing them on top of the fish.

Pour any remaining charmoula over the tomato and lemon slices.

Preheat the oven to 360°F (180°C).

Bake the fish in the oven for 35-40 minutes until cooked and soft, checking to avoid overbaking which can dry it out.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens