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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish. Ingredients:
1/2 teaspoon coriander seeds |
12 whole black peppercorns |
1/4 teaspoon dried hot red pepper flakes |
a large pinch saffron threads, crumbled |
1/2 teaspoon coarse salt |
1 teaspoon paprika |
1 medium onion, minced (about 1 cup) |
1/3 cup finely chopped fresh parsley leaves |
2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste |
2 tablespoons olive oil |
2 tablespoons finely chopped fresh coriander |
1 garlic clove, minced |
6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds) |
2 tablespoons unsalted butter |
1/2 cup water |
4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired |
Directions:
1. Make chermoula: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
2. Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
3. Preheat oven to 350°F.
4. In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
5. While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
6. Serve each fillet on a bed of fennel and garnish with fennel fronds.
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