Posted on August 29, 2017 by Jenny Cromack
This 15 minute Moroccan fish recipe which I’ve adapted from a Hugh-Fearnley Whittingstall is super easy to make. Being a personal trainer, we often work until late in the evening so this recipe perfect for when I get home and want to make a healthy evening meal for me and my hubby. Now, those of you who are avid readers of our blog will know I’m a vegi, so when I make this Moroccan fish recipe, I use tofu instead of the fish for me, cut into small cubes.
Ingredients – per person
- 1-2 white fish fillets – I like using sea bream
- Harissa paste – amount depends on own preference
- 5-6 cherry tomatoes
- Any type of veg you like with this, I love using broccoli and green beans.
How To
- Heat up the oven to 190oC/Gas Mark 5
- Grab a square (or two if needed) of foil, which will make a parcel once the fish is in there.
- Place on fillet of fish (or in my case tofu) on the foil, so the skin side is on the foil, and then rub as much or as little harissa paste on the fish as you like.
- Add the cherry tomatoes around the fish.
- Make a little parcel
- Cook in the oven for 10-15 minutes depending on the thickness of the fish fillet.
- Whilst the fish is cooking, steam the vegetables you have chosen to accompany the fish.
If you would like to add some healthy carbs with this, then I find that quinoa or bulgar wheat goes well with this. This Moroccan fish is also super tasty with some butter beans which have been roasted with some paprika.
This is a super speedy recipe perfect for an evening meal or supper.