Moroccan Shabbat Fish

Name: Moroccan Shabbat Fish
Prep time: 20 min
Cook time: 60 min
Yield: 6
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

⏱️ Ready in 1h 20m 🥄 Prep 20 min 🔥 Cook 1h 👥 6 servings 👁️ 3 views

Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 20 min

Cook 1h

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 278

% Daily Value*

Total Fat 12g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 303mg 13%

Total Carbohydrate 5.9g 2%

Dietary Fiber 2.3g 8%

Total Sugars 3.2g

Protein 35.9g 72%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat an oven to 200 degrees F (95 degrees C).

Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish.

Arrange the tilapia fillets on top of the vegetables.

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.

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.