Baked Flounder With Moroccan Spices Food

BEST MOROCCAN FISH RECIPE

Steps:

• In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
• Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
• Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
• Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
• When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
• Serve immediately with your favorite crusty bread, grain, or rice.

EASY GARLIC PARMESAN BAKED FLOUNDER RECIPE (20 MINS)

Steps:

• Heat the oven to 350 degrees F.
• Pat the fish dry and season it well with kosher salt and black pepper on both sides. Arrange the fish in a large pan and add the zucchini and onions next to it and season them with salt and pepper.
• In a small mixing bowl, add the garlic, spices, lemon juice, and olive oil. Whisk to combine.
• Pour the sauce all over the fish and vegetables.
• Bake in the heated oven for 7 to 10 minutes, then carefully remove the pan and sprinkle the grated parmesan all over the fish and vegetables. Return the pan to the oven and bake for another 3 to 5 minutes or so until the fish is flaky and the cheese has melted some. (Flounder fillets are thin and should not take too long to cook. Be careful not to overcook them).

BAKED FLOUNDER WITH MOROCCAN SPICES

Steps:

• Combine the coriander, parsley, garlic, paprika, cumin, ground coriander, cinnamon, salt and pepper. Rub the fish fillets with this mixture. Place them in a glass or ceramic dish, cover with plastic wrap, refrigerate and allow to marinate two to three hours.
• While the fish is marinating, thickly slice the carrots and quarter the potatoes. Place them in a saucepan, cover with water and boil for 15 minutes, to parcook them. Allow to cool. Peel and slice the potatoes. Set the vegetables aside.
• Slice four of the tomatoes and puree the rest.
• Preheat oven to 450 degrees. Place oven rack in the highest position.
• Scatter the frying pepper, chili pepper and carrot slices in a baking dish. Place the fish fillets on top, then scatter the potato and tomato slices over them.
• Mix the pureed tomatoes with the olive oil and season to taste with salt and pepper. Pour over the fish. Cover loosely with foil. Place in the oven and bake about 20 minutes. Serve at once.

FLAVORFUL FLOUNDER FOR THE OVEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

BAKED FLOUNDER

Steps:

• Sprinkle the green onions and mushrooms into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange fish over vegetables, overlapping the thickest end of fillets over the thin end. Sprinkle with marjoram, salt and pepper. , Pour wine and lemon juice over fish. Cover with cheese and bread crumbs; drizzle with butter. Bake, uncovered, at 400° for 10-12 minutes or until fish flakes easily with a fork.