Black Sea Bass With Moroccan Vegetables And Chile Sauce
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
61
Spice
38
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Olive Oil1 cup
Leek (chopped)3 cloves
Garlic (chopped)2 tsps
Oregano (chopped fresh)2 tsps
Curry Powder1 tsp
Allspice2 cups
Tomato (chopped fresh)2 tbsps
Soy Sauce (low-sodium)1 cup
Cauliflower Florets1 cup
Broccoli Floret4 cups
Spinach (fresh)1 cup
Couscous2 tsps
Pine Nut1 cup
Dill (fresh, chopped)1 cup
Crumbled FetaDirections:
1
Line a 9" x 12" baking dish with foil
2
Set aside
3
Heat oven to 400°F
4
Heat oil in a large saucepan over medium heat
5
Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes
6
Add tomato, bell pepper, celery and soy sauce
7
Cook until pepper softens, 2 to 3 minutes
8
Add stock
9
Simmer, covered, 25 to 30 minutes
10
Place carrots, cauliflower, broccoli and stock in prepared dish
11
Bake until vegetables begin to soften, 10 to 12 minutes
12
Remove from oven
13
Add spinach and zucchini
14
Place fish on top of vegetables
15
Drizzle with sauce
16
Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes
17
While fish cooks, prepare couscous as directed on package
18
Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet
19
Sprinkle with pine nuts, dill and feta
20
Serve immediately
21
Line a 9" x 12" baking dish with foil
22
Set aside
23
Heat oven to 400°F
24
Heat oil in a large saucepan over medium heat
25
Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes
26
Add tomato, bell pepper, celery and soy sauce
27
Cook until pepper softens, 2 to 3 minutes
28
Add stock
29
Simmer, covered, 25 to 30 minutes
30
Place carrots, cauliflower, broccoli and stock in prepared dish
31
Bake until vegetables begin to soften, 10 to 12 minutes
32
Remove from oven
33
Add spinach and zucchini
34
Place fish on top of vegetables
35
Drizzle with sauce
36
Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes
37
While fish cooks, prepare couscous as directed on package
38
Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet
39
Sprinkle with pine nuts, dill and feta
40
Serve immediately