Moroccan Fish
By: Anonymous
Published: Wednesday, December 2, 2009 - 11:57pm

Ingredients




3 1/2 -(up to)
4 1/2 pounds Fish slices salt, for sprinkling
Fresh white pepper, for sprinkling
3 tablespoons Olive oil
 pounds Onions, sliced thinly
6 Cloves (large) garlic, minced
3 1/2 ounces Green pepper, seeded and diced
2 1/4 pounds Fresh tomatos, diced (optional, peeled)
1 cup Fresh parsley leaves, minced
1 Lemon, unpeeled, sliced thinley, halved, seeded
1 teaspoon Chili powder
2 teaspoons Salt
2 teaspoons Ground tumeric
1/2 teaspoon Ground celery
1/2 teaspoon Sweet basil
1/2 teaspoon Curry powder
1/4 teaspoon Ground cumin
1 pch Ground bay leaf
2 1/2 ounces Green olives, seeded and rinsed
2 1/2 ounces Black olives, seeded and rinsed

Preparation

1 This dish was brought to Israel by Moroccan immigrants in the 50s and has become a Friday night staple. 2 Serves 12 as a first course, 8 as a main dish. Don't let the amount of ingredients scare you, this is really simple to make! 3 Sprinkle the fish lightly with salt and pepper.In a large fry pan, saute the fish slices in olive oil until lightly colored.As they are suateed, transfer the slices with a slotted spoon to a baking pan suitable for the table. 4 In the same pan saute onions, garlic and green pepper until well wilted. 5 Add the rest of the ingredients and simmer the mixture for 20 minutes. 6 Taste and correct the seasoning. 7 Pour the sauce over the fish slices in the baking pan.This part can be prepared in advance and set aside. 8 Bake in a preheated 190 C (375 F) oven for 20 minutes. 9 /FISH