Moroccan Shabbat Fish Recipe

Name: Moroccan Shabbat Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, cut into thin strips; 3 tomatoes, sliced; 6 (6 ounce) tilapia fillets; 2 tablespoons paprika; 1 tablespoon chicken bouillon granules; 1 teaspoon cayenne pepper; salt and pepper to taste; 1/4 cup olive oil; 1 cup water; 1/4 cup chopped fresh parsley

Servings: persons

1 red bell pepper, cut into thin strips
3 tomatoes, sliced
6 (6 ounce) tilapia fillets
2 tablespoons paprika
1 tablespoon chicken bouillon granules
1 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup olive oil
1 cup water
1/4 cup chopped fresh parsley

1
Preheat an oven to 200 degrees F (95 degrees C).
2
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
3
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
4
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 red bell pepper, cut into thin strips, 3 tomatoes, sliced, 6 (6 ounce) tilapia fillets, 2 tablespoons paprika, and more.

Yes, Moroccan Shabbat Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Shabbat Fish

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