Moroccan Shabbat Fish13 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“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!” - by Sephardi Jessi
Original recipe yields 6 fillets
- Preheat an oven to 200 degrees F (95 degrees C).
- Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
- 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.
- 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.
Amount Per Serving (6 total)
- 278 cal
- 12 g
- 5.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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!..." See more"
"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 recipe as ..." See morestated. As they say, fool me once... I actually served a dinner party of four (one, a chef) with warm, uncooked fish, bites were taken before we realized what had happened. I had to pull the plates off the table, pan sear the fillets, and re-serve piles of fish, peppers and tomatoes. Attractive presentation was long lost. I also added a shake of chili powder on each, as the paprika sauce itself was a bit one-dimensional. Please request to have this error fixed before others suffer the same embarrassment - to say nothing of the health implications...."
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