Oven Baked Fish with Charmoula

So how hot is it by you? It’s scorching here – the heat index soared above 100F today and sweat beads were dripping off my face anytime I set foot outside. It’s safe to say I’m not cooking in the house. Why you might ask…we don’t have central air. So today’s recipe is one from my archives. I’ve got 5 weeks of posts coming up that have been planned and are being tweaked as we speak so there is going to be a lot of new things coming your way! If you’re getting ready for Ramadan I encourage you to sign up for my Ramadan newsletter (see the right hand sidebar over there – go ahead and sign up!). Also if you’re looking for even more iftar ideas consider picking up a copy of my e-book.

Onto today’s recipe for a baked fish recipe with charmoula marinade. This is fast, tasty and healthy!

Ingredients

4 fillets of white fish such as tilapia, perch, or cod
1 lemon
1 tsp paprika
1/2 tsp salt
1 tbsp crushed garlic
2 tbsp olive oil
1/2 tsp turmeric
2 roma tomatoes
1 zucchini or eggplant

Directions

Preheat oven to 350F. Cut the lemon in half and squeeze the liquid from 1 half into a bowl, removing the seeds. Cut the other half on a cutting board into slices and then quarter them. Mix together the salt, pepper, garlic, turmeric, paprika, lemon juice and olive oil. Cut the zucchini or eggplant into thin slices and place into the bottom of an oven safe cooking pan. Dip the fish into the spice mixture and place on top of the vegetables in the pan. Slice the tomatoes into thin slices and lay on top of the fish. Pour the remaining spice and oil mixture over the top of the tomatoes. Finally spread the quartered lemon pieces around the pan. Place into the oven and cook for about 15-20 minutes when the vegetables soften and the fish is flaking.

What’s your favorite hot weather recipe for fish?

I’m linking up this recipe with the Fave Diets Healthy Hop July edition.

Comments

Matt @ FaveDiets
Twitter: FaveDiets
says:

July 21, 2011 at 6:58 pm

This recipe looks incredibly appetizing. I don’t think I’ve ever had fish with eggplant before. I think grilling is best for fish in the summertime. This dish would be perfect once things cool off a bit.

Thanks for sharing this in my blog hop!

- marocmama says:
  
  July 25, 2011 at 3:45 pm
  
  Hope you’ll give it a try. I never ate eggplants until I married my Moroccan husband and discovered their versatility.
  
Bonnie Deahl
Twitter: bonniedeahl
says:

July 24, 2011 at 12:09 pm

This fish looks like a great summer entree. I like tilapia or other white fish lightly seasoned with S&P, white wine & olive oil, topped with sauteed veggies like leeks, diced red pepper & mushrooms, lightly seasoned and topped onto the fish. Top with an organic breadcrumb topping that has been sauteed in a little butter or olive oil and minced garlic. Bake for about 20. Yum!

- marocmama says:
  
  July 25, 2011 at 3:44 pm
  
  Delicious ideas!! Will make sure to try out the bread crumb topping – sounds so tasty.