Description
A flavorful Moroccan spiced fish served with fluffy couscous and roasted cherry tomatoes.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1 cup couscous
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, cayenne pepper, salt, and pepper.
- Place the fish fillets on the prepared baking sheet and drizzle with olive oil. Rub the spice mixture evenly over the fish.
- Scatter the halved cherry tomatoes around the fish on the baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the tomatoes are roasted.
- While the fish is baking, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Serve the fish over a bed of couscous, garnished with chopped parsley and lemon wedges on the side.
Notes
- For added flavor, marinate the fish in the spice mixture for 30 minutes before baking.
- Substitute quinoa for couscous for a gluten-free option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg