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| Moroccan Shabbat Fish |
"Every Shabbat my mom-in-law makes this fish. I've modified it because the fish she makes use of in Israel isn't always available in the Midwest. When you scent this fish cooking, you realize it's Shabbat! Serve this with lots of Challah to absorb the yummy juice!"
Ingredients :
- 1 purple bell pepper, reduce into skinny strips
- 3 tomatoes, sliced
- 6 (6 ounce) tilapia fillets
- 2 tablespoons paprika
- 1 tablespoon bird bouillon granules
- 1 teaspoon cayenne pepper
- salt and pepper to flavor
- 1/four cup olive oil
- 1 cup water
- 1/4 cup chopped sparkling parsley
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H20M |
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- Preheat an oven to 200 tiers F (ninety five levels C).
- Layer the sliced purple peppers and sliced tomatoes in the backside of a baking dish. Arrange the tilapia fillets on pinnacle of the veggies.
- Combine the paprika, bird bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
- Cover the baking dish with aluminum foil and bake within the preheated oven till the fish flakes effortlessly with a fork and the veggies are gentle, approximately 1 hour.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, cook it calmly, and make clean-up less complicated.
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