What is Moroccan fish?

Moroccan fish is commonly made in a spicy rich tomato sauce, often with chickpeas. This is not that recipe, though the spices are common Morocco spices.

What are Moroccan spices?

Morocco loves its spices, but commonly used are ginger, turmeric, saffron, chiles, paprika, cumin, coriander and lemon. Honestly, when reading about Moroccan flavors I don't see too many they don't like!

What is coriander and how does it taste?

In the US coriander are the seeds of the cilantro plant. They taste warm and somewhat lemony and are sold in a jar in the spice aisle, either ground or whole. Substitutions for fresh cilantro or coriander, as it is known around the world, would be fennel or Italian parsley with both having their own flavor profile.

Healthy Moroccan Fish with Chickpeas and Saffron Aioli

Name: Moroccan Fish with Chickpeas and Saffron Lime Aioli or Another Skillet Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 15 oz can garbanzos; 1 15 oz can brown lentils (or just two cans of one or the other); 8 garlic cloves sliced; 1 t red chili flakes or 4-6 dried red hot chili peppers; 4-5 T olive oil; 1/2 t ground coriander (This has a lemony taste. If you don't have it leave it out!); Salt and Pepper; 2 lb snapper, cod, haddock or other firm fleshed white fish or ono!; 2 T fresh lemon or lime juice; 1 t cumin seeds toasted and ground (I used 1/2 t ground cumin because cumin isn't my fave); 1/4 c chopped cilantro (I was out so I used Italian parsley); 1 t grated lime or lemon zest (I used 1 T); Saffron Lime Aioli; Saffron threads; 1/2 c good quality mayonnaise (I use Hellman's); 2 T fresh lime juice; 1 T good olive oil; 1 garlic clove, finely minced; 3/4 t toasted cumin seeds ground (I used a pinch); Salt and Pepper

Description

This Moroccan fish with chickpeas and lentils makes an easy dinner. Not to mention healthy and tasty!

Ingredients

Scale

1 15 oz can garbanzos

1 15 oz can brown lentils (or just two cans of one or the other)

8 garlic cloves sliced

1 t red chili flakes or 4-6 dried red hot chili peppers

4-5 T olive oil

1/2 t ground coriander (This has a lemony taste. If you don't have it leave it out!)

Salt and Pepper

2 lb snapper, cod, haddock or other firm fleshed white fish or ono!

2 T fresh lemon or lime juice

1 t cumin seeds toasted and ground (I used 1/2 t ground cumin because cumin isn't my fave)

1/4 c chopped cilantro (I was out so I used Italian parsley)

1 t grated lime or lemon zest (I used 1 T)

Saffron Lime Aioli

Saffron threads

1/2 c good quality mayonnaise (I use Hellman's)

2 T fresh lime juice

1 T good olive oil

1 garlic clove, finely minced

3/4 t toasted cumin seeds ground (I used a pinch)

Salt and Pepper

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Instructions

Combine chickpeas and lentils with 1/2 c water, garlic, pepper flakes or peppers, 2 T olive oil, coriander, salt and pepper in skillet. (I use my 12" cast iron.)

Simmer over low heat, covered for 30 minutes to marry the flavors.

Preheat oven to 350.

Now prepare the aioli.

Crush a pinch of saffron threads into a small bowl. Add 1 T hot water and stir. Let soak for 10 minutes. Press threads with back of spoon to release more color and flavor.

Stir in mayonnaise, lime juice, olive oil, garlic, cumin, salt and pepper to taste. Let flavor develop while the fish cooks.

Back to the Fish:

Discard pepper pods if you used those from chickpeas.

Place the fish fillets on top of chickpeas and season with 2 T lemon or lime juice, cumin and salt and pepper. Top with 2 T chopped cilantro. (I used Italian parsley)

Spoon a few chickpeas on top of fish. Drizzle everything with 2 T of olive oil.

Cover the pan with foil and bake for up to 30 minutes, or until the fish is cooked through and flaky. Cooking time depends on the variety of fish used!

To Serve:

Scatter remaining 2 T cilantro or parsley, the lime or lemon zest, and more chili flakes if you prefer, over the fish. Stir some aioli into the chickpeas and pan liquid. Drizzle a little over the fish and pass the rest separately. Or save to dip your fingers into on another day!

Notes

Thanks Jayne Cohen for the great recipe.