Moroccan-style Baked Fish (with olives, spices, and tomato sauce)

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Moroccan-style Baked Fish (with olives, spices, and tomato sauce)

RECIPE?! What's that? My old bubby in Casablanca was so poor that the one and only cookbook was shared with 18 other villages. Boy, was she glad to get it on the afternoon before Lag Be'Omer....

Um, back to fish.

Marinate fillets in a "dry marinade" (aka a chermoula) made up of finely minced garlic, coarsely crushed cayenne pepper, ground cumin, ground coriander, lots of finely chopped fresh coriander, salt and pepper. You can also mix it to a paste with lemon juice. Sorry but I can't provide quantities. You mix it to taste. I have to go easy on the pepper when serving it to non-Moroccans and to young children.

Then bake the fish in a tomato sauce seasoned with the same flavourings and throw in a generous handful of pitted black olives at the end of cooking.

That's all there is to it. Also very good with citrons confits, the salt-pickled little lemons that you can buy in the shuq or make yourself.

Avital
(6/12/00)

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