For my husbands birthday we went to his mother’s house where she cooked a delicious Bass Charmoula dish. As you probably know by now my mother-in-law, Feirouz, is a Moroccan Chef and is also my mentor in the kitchen. I will typically tolerate tilapia and very seldom do I find other types of fish that I like. This fish recipe I love. I’m finding that maybe it’s not that I don’t like fish, perhaps it has just been the ways that it’s been prepared for me that I dislike.
4 Bass fillet, cleaned
1 green pepper, seeds removed and sliced
1 red pepper, seeds removed and sliced
1 pound small potatoes, halved
2 plum tomatoes, cut in half
1/2 bunch cilantro, chopped
5 tablespoons extra virgin olive oil
1 preserved lemon, rinsed and each section cut into 4 slices
4 garlic cloves, crushed
1 tablespoon smoked paprika
1/2 tablespoon cumin powder
1/4 teaspoon harissa
juice of 1 lemon
Salt to taste
Instructions: Pre-heat oven to 400° F. Prepare Charmoula (marinade) by mixing olive oil, cilantro, garlic, cumin, paprika, lemon juice, harissa and salt.
In large bowl add potatoes, green pepper, red pepper, preserved lemon, tomatoes and bass. Pour Charmoula (marinade) over top and gently distribute ingredients with hands coating vegetables and fish.
Empty all vegetables into large oven safe pan, place bass on top of vegetables. Cover and bake for 30 minutes. Remove cover and broil 3-5 minutes basting 2-3 times, until browned.