Every Shabbat my mother-in-law makes this Moroccan fish. I’ve modified it since the fish she uses in Israel isn’t available in the Midwest. When you smell this fish cooking, you know it’s Shabbat! Serve this with lots of challah to soak up the yummy juice!
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6
Ingredients
- 1 red bell pepper, cut into thin strips
- 3 tomatoes, sliced
- 6 (6 ounce) tilapia fillets
- 1 cup water
- ¼ cup olive oil
- 2 tablespoons paprika
- 1 tablespoon chicken bouillon granules
- 1 teaspoon cayenne pepper
- salt and ground black pepper to taste
- ¼ cup chopped fresh parsley
Steps
- Preheat the oven to 200 degrees F (95 degrees C).
- Layer sliced red peppers and tomatoes in the bottom of a baking dish. Arrange tilapia fillets on top.
- Whisk water, oil, paprika, bouillon granules, cayenne, salt, and pepper together in a bowl; pour over tilapia, then sprinkle with parsley. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until tilapia flakes easily with a fork and vegetables tender, about 1 hour.
