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{ Moroccan-inspired} Red Roman Fish with Spicy Rice

This was a first, I’ve been reading about (and loving the idea of) Moroccan cuisine lately, especially since I have my sights set on mini tagines from Maxwell Williams (only R149 at Homestuff in Hillfox and Randburg!)

So while I’m waiting for my lemons and limes to reach preserved perfection I was throwing together a marinade for fish last night and came up with this!

I used a whole Red Roman fish but suggest that you rather have it sliced at the butcher and serve as slices as the entire fish, although beautiful, was quite cumbersome to deal with.

 

Marinade for approx 2kg:

In a bowl add:

  • 1.4 cup lemon juice
  • 1 tsp lemon pepper
  • 2 tblsp harissa paste (I buy mine from Akhalwaya’s Fish & Prawn market, it’s homemade by the owner)
  • 2 sachets tomato paste
  • salt
  • 3 tblsp Portuguese Garlic & Peri Peri Sauce
  • 3 tsp garlic paste
  • 1 tsp dried red chilli flakes
  • 1 tsp finely chopped green chilli

Combine all into a paste and rub onto your fish.

 Ready for the oven

Reserve the remainder of the paste to make into a gravy seperately (if you are baking this in the oven, this is preferable, if you are cooking the fish on the stovetop then you can add the additional marinade to you pot)

Drizzle an oven pan with olive oil, place your marinaded fish on top, top with knobs of garlic butter, sliced lemon and sliced onions.

Cover with foil and bake til done. Remove foil and grill in the oven before serving.

Garlic Butter knobs on fish

Gravy:

In a frying pan, add 2 tblsp olive oil and saute 1/2 an onion. Add the remainder of the marinade as well as 1/4 cup water and cook til water has reduced and gravy is ready.

Serve with the fish.

 Gravy

Lemon Butter sauce:

125g butter

1/4 cup lemon juice

4 tblsp milk

Melt butter with lemon juice, add milk, add chopped fresh/dried herbs. Serve

 IMG-20130612-01376

I served my fish on a bed of spicy brown rice.

Served

 

Enjoy!

~ Fehmz ~

 

 

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