Moroccan Roasted Halibut
Ingredients
- 1/3 cup extra virgin olive oil
- 1 cup diced onion (1/4 inch dice) ⓘ
- 4 cloves garlic, very finely minced ⓘ
- 1 teaspoon ground cardamom ⓘ
- 1/4 teaspoon crumbled saffron thread ⓘ
- 1/4 cup fresh lemon juice (from 2 lemons) ⓘ
- 1 cinnamon stick (3 inches long) ⓘ
- 2 pieces orange zest, long strips,removed with a paring knife ⓘ
- 3/4 cup chicken broth
- salt & freshly ground black pepper
- 3/4 cup canned chick-peas, drained and rinsed (garbanzo beans) ⓘ
- 1/2 cup golden raisin ⓘ
- 6 ripe plum tomatoes, seeded and cut into 1/2 inch dice ⓘ
- 1/4 cup fresh parsley ⓘ
- 1/4 cup chopped of fresh mint, plus ⓘ
Instructions
- Place the olive oil, onion and garlic in a heavy pot over low heat and cook, stirring, until onions are very soft, 15 minutes.
- Add the cardamom, saffron, lemon juice, cinnamon stick, orange zest, broth, and salt and pepper.
- Raise the heat to medium high and bring to a boil.
- Reduce the heat to medium low and simmer, partially covered, for 10 minutes.
- Then stir in the chickpeas, raisins and tomatoes.
- Add the parsley and the 1/4 cup mint and simmer, partially covered, for 15 minutes.
- Preheat the oven to 400 degrees F.
- Remove the cinnamon stick and the orange zest from the vegetable mixture.
- Place the cooked vegetables in a 13x9 inch baking dish and arrange the fish on top.
- Spoon some of the vegetable liquid over the fish.
- Bake until the fish is baked through and flakes easily when tested with a fork, 15 minutes.
- (I baked mine about 10 minutes longer.).
- Serve the fish and the vegetables over couscous and sprinkle with remaining 2 tablespoons fresh mint.
Nutrition & Diet Analysis (per serving)
773
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).