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Apr. 10th, 2012 09:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Moroccan Baked Fish and Potatoes with Chermoula.
Chermoula:
3 cups chopped packed cilantro
14 cloves garlic
2 inches fresh ginger, peeled
1/4 cup smoked paprika
3 Tbsp cumin seed, toasted
1 tsp cayenne pepper
1/2 cup white wine vinegar (I used white balsamic)
1/2 cup lemon juice
1 1/4 cups olive oil
Rest:
1 4-6 lb whole firm-fleshed fish such as bass or snapper, or 4 lbs cod/halibut fillet (I used mahi-mahi fillets)
4 lbs potatoes
3 green and 3 red bell peppers, seeded, cored, and sliced 1/2" thick (I used two jars house-roasted)
2 large onions, peeled and thinly sliced
3 tsp red pepper flakes
1 28 ounce can chopped tomatoes
1 cup pitted olives (I used less)
1/2 cup capers
2 preserved lemons, julienned
To make chermoula sauce, process the cilantro, 10 cloves garlic, ginger, paprika, cumin, cayenne, vinegar, lemon juice, 1/2 cup oil and 1/2 cup water in a fud processor until smooth. Add salt and pepper to taste. Slather fish inside and out with the chermoula and marinate for at least 4 hours, up to overnight. Reserve extra in the fridge, covered.
Heat oven to 450; slice potatoes 3/8" thick and toss with 1/4 cup oil. Lay the slices in a baking dish big enough for the fish and bake 25 minutes. Turn slices and bake until brown and almost done, 10-20 minutes more. While the potatoes are cooking saute the peppers, onions, 4 cloves sliced garlic and red pepper flakes in a large pan with the remaining 1/2 cup oil (I used less) until soft and beginning to color, about 15 minutes. Stir in the tomatoes, olives, capers, and lemons. Cook, stirring, for 3 minutes.
When the potatoes are ready, place the fish with all the marinade that adheres to it on top of the potatoes. Scatter vegetables over and around the fish, scraping the remaining marinade on the fish and veg. Use more chermoula if necessary. Bake until the fish flakes easily, 30-60 minutes.
Best served warm rather than piping hot.
What worked: I liked it a lot. This is basically Moroccan chimichurri, and I thought it was faboo.
What didn't: It was "too olive-y" for the wife. I think it was the combination of olives, capers, and salted lemons rather than the straight amount of olives.
Will I make it again? More likely the sauce than the whole dish, but yes.
Chermoula:
3 cups chopped packed cilantro
14 cloves garlic
2 inches fresh ginger, peeled
1/4 cup smoked paprika
3 Tbsp cumin seed, toasted
1 tsp cayenne pepper
1/2 cup white wine vinegar (I used white balsamic)
1/2 cup lemon juice
1 1/4 cups olive oil
Rest:
1 4-6 lb whole firm-fleshed fish such as bass or snapper, or 4 lbs cod/halibut fillet (I used mahi-mahi fillets)
4 lbs potatoes
3 green and 3 red bell peppers, seeded, cored, and sliced 1/2" thick (I used two jars house-roasted)
2 large onions, peeled and thinly sliced
3 tsp red pepper flakes
1 28 ounce can chopped tomatoes
1 cup pitted olives (I used less)
1/2 cup capers
2 preserved lemons, julienned
To make chermoula sauce, process the cilantro, 10 cloves garlic, ginger, paprika, cumin, cayenne, vinegar, lemon juice, 1/2 cup oil and 1/2 cup water in a fud processor until smooth. Add salt and pepper to taste. Slather fish inside and out with the chermoula and marinate for at least 4 hours, up to overnight. Reserve extra in the fridge, covered.
Heat oven to 450; slice potatoes 3/8" thick and toss with 1/4 cup oil. Lay the slices in a baking dish big enough for the fish and bake 25 minutes. Turn slices and bake until brown and almost done, 10-20 minutes more. While the potatoes are cooking saute the peppers, onions, 4 cloves sliced garlic and red pepper flakes in a large pan with the remaining 1/2 cup oil (I used less) until soft and beginning to color, about 15 minutes. Stir in the tomatoes, olives, capers, and lemons. Cook, stirring, for 3 minutes.
When the potatoes are ready, place the fish with all the marinade that adheres to it on top of the potatoes. Scatter vegetables over and around the fish, scraping the remaining marinade on the fish and veg. Use more chermoula if necessary. Bake until the fish flakes easily, 30-60 minutes.
Best served warm rather than piping hot.
What worked: I liked it a lot. This is basically Moroccan chimichurri, and I thought it was faboo.
What didn't: It was "too olive-y" for the wife. I think it was the combination of olives, capers, and salted lemons rather than the straight amount of olives.
Will I make it again? More likely the sauce than the whole dish, but yes.
