Moroccan Fish on J Cooking with Rachell Bitton

white fish fillets

🥗Healthier: firm tofu

💰Cheaper: canned tuna

Firm tofu provides a plant-based option, while canned tuna is budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more affordable.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives offer a richer flavor, while black olives are often less expensive.

harissa

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat, while chili paste is budget-friendly.

Defrost the whole Bronzino in the refrigerator overnight.

Slice the Bronzino into five steaks, removing the tail and head.

Squeeze lemon juice on the fish steaks and season with salt and pepper, rubbing it in.

Place garlic cloves in a jar and shake vigorously for about 15 seconds to peel them quickly.

Heat 1/2 cup of olive oil in a large pan over medium heat.

Add crushed garlic and diced jalapeno peppers to the oil to infuse the flavors.

In a measuring cup, add 1 cup of hot water and whisk in the tomato paste to loosen it up.

Slice carrots using a squiggly slicer and add them to the sauce since they take longer to cook than the fish.

Cover the sauce and carrots, cooking for about 10 minutes until the carrots are tender.

Nestle the fish steaks into the sauce and lower the flame slightly.

Spoon sauce over the fish and cover, poaching for about 40 minutes.

Serve the fish with sauce and a carrot slice on top, garnished with chopped cilantro and a lemon slice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary