Moroccan Fish Bake

 

Serves 4

  • 1 tablespoon coarse salt
  • 4 garlic cloves, crushed
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 lemon, juiced
  • ½ cup olive oil
  • 2 lbs. 4 oz. boneless, skinless haddock fillets cut into large chunks
  • 1 onion, coarsely chopped
  • ½ cup fresh parsley
  • 2 garlic cloves
  • 1 14-oz. can chopped tomatoes
  • 4 carrots halved and sliced
  • ¼ teaspoon cayenne (optional)
  • ½ teaspoon cumin
  • Pinch of sugar
    Salt and pepper

 

Combine first six ingredients in a shallow baking dish that will hold all the fish in one layer. Add fish and toss to coat. Cover. Refrigerate for at least 30 min. Preheat oven to 350 degrees. Pulse onion, parsley, and garlic in a food processor until minced. Cook over medium heat until soft. Add cumin, cayenne, carrots, tomatoes, 1¼ cups water, and sugar. Season. Simmer 10 min., partially covered. Remove fish from marinade. Combine marinade and tomato sauce. Top with fish. Cover with foil. Bake until fish is cooked through (10-15 min.).