I fell in love with Moroccan food on a recent trip to Marrakech. The vegetarian tagines I had almost every day during my trip seemed clean and healthy, and were always incredibly flavourful. I intended to buy a tagine so that I could try to replicate the delicious food, but as I still don’t have one, I thought I’d go ahead and try cooking something anway. I’m so glad I did – this dinner was delicious! My whole family loved it. I am writing this after scoffing the remainder for my lunch, and it was just as tasty the day after.

Moroccan Roasted Fish and Vegetables
Serves 4
Write a review
  1. 4 boneless and skinless cod fillet (or other white fish)
  2. 12 small carrots, peeled and sliced thin
  3. 1 red onion, cut into wedges
  4. 200 grams green beans, washed and ends trimmed
  5. 1 tin chickpeas, drained and rinsed
  6. 1 cup washed baby spinach leaves
  7. 4 prunes or dates, chopped
  8. 4 tsp paprika (divided)
  9. 4 tsp ground cinnamon (divided)
  10. 2 tsp ground cumin (divided)
  11. 2 tbsp olive oil (divided)
  12. 2 cloves garlic, minced (divided)
  13. Salt, to taste
  14. 144g uncooked couscous
  15. Slivered toasted almonds (optional)
  16. Pomegranate molasses for drizzling
  1. Preheat the oven to 180C.
  2. Place the carrots, onion and green beans in a plastic bag, along with half the spices, half the olive oil, half the garlic, and some salt. Close the bag tightly and shake it well to coat everything evenly.
  3. Spread the contents of the bag on a baking tray and roast for 25-30 minutes. Place into a large bowl to cool. Once cool, add the chickpeas and spinach and toss well.
  4. Using the same bag, place the fish fillets with the remaining spices, garlic and olive oil. Close tightly and mix well to coat the fish evenly.
  5. Remove the fillets from the bag and place onto a baking sheet lined with aluminium foil. Cover tightly with more foil and place in the hot oven for 20 minutes.
  6. Cook the couscous according to instructions.
  7. To serve, place the couscous in the bottom of 4 shallow bowls, top with the vegetables and then a fillet of fish. Sprinkle with the prunes/dates and the almonds. Drizzle with a small amount of pomegranate molasses.
  8. Serve immediately.
The Pescetonian http://pescetonian.co.uk/
Pin It