Moroccan Shabbat Fish

Moroccan Shabbat Fish

19
Sephardi Jessi 3

"Every Shabbat my mother-in-law makes this 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!"

Ingredients

1 h 20 m {{adjustedServings}} servings 278 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 200 degrees F (95 degrees C).
  2. Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
  3. Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
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Reviews

19
  1. 21 Ratings

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I'm the one who submitted the recipe, and I have since made the fish on the stove top in a skillet. I think it is much better, the sauce is much thicker and the fish more tender! Give it a try!

There is a serious problem with this recipe that needs to be corrected. 200 degrees for an hour will not cook this fish, not even close. I thought it seemed a bit strange but followed the reci...

Loved this meal, & so did my fiancee. One thing-I think you meant 300 degrees, not 200. Thanks, I'll be making this again.