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Black Sea Bass with Moroccan Vegetables and Chile Sauce Recipe

  • 4servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1 teaspoon olive oil

  3. 1 cup chopped leeks (or onions )

  4. 3 cloves garlic , chopped

  5. 2 teaspoons chopped fresh oregano

  6. 2 teaspoons curry powder

  7. 1 teaspoon allspice

  8. 1/8 teaspoon freshly ground black pepper

  9. 2 cups chopped fresh tomato

  10. 1 large green bell pepper , cored, seeded and thinly sliced

  11. 2 celery stalks, thinly sliced

  12. 2 tablespoons low-sodium soy sauce

  13. fish

  14. 2 large carrots , peeled and thinly sliced

  15. 1 cup cauliflower florets

  16. 1 cup broccoli florets

  17. 1/2 cup low-sodium, fat-free vegetable stock

  18. 4 cups fresh spinach

  19. 2 large zucchini , cut into 1/4-inch chunks

  20. 4 fillets black sea bass (about 6 ounces each)

  21. 1 cup couscous

  22. 2 teaspoons pine nuts

  23. 1/4 cup fresh dill , chopped

  24. 1/4 cup crumbled feta

Instructions Jump to Ingredients ↑

  1. Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes.

  2. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes.

  3. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini.

  4. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes.

  5. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta.

  6. Serve immediately.

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