Baked Flounder With Moroccan Spices

Name: Baked Flounder With Moroccan Spices
Total time: 2 h 45 min
Yield: 4 to 6 servings
Cuisine: moroccan
Ingredients: 1 tablespoon chopped fresh coriander; 1 tablespoon chopped fresh parsley; 2 cloves garlic, minced; 1/4 teaspoon hot Hungarian paprika or large pinch cayenne pepper; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cinnamon; Salt and freshly ground black pepper; 2 pounds small flounder fillets; 2 large carrots, peeled; 3 medium potatoes; 8 plum tomatoes; 1 Italian frying pepper, seeded and sliced; 1 small hot green chili, seeded and chopped; 1/3 cup extra-virgin olive oil

By Florence Fabricant

Total Time: 45 minutes, plus 2 to 3 hours marinating
Prep Time: 2 to 3 hours marinating
Rating: 4(53)
Comments: Read comments

Featured in: FOOD; Spicing Up Fresh Fish and Shellfish

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Ingredients

Yield:4 to 6 servings

1tablespoon chopped fresh coriander
1tablespoon chopped fresh parsley
2cloves garlic, minced
¼teaspoon hot Hungarian paprika or large pinch cayenne pepper
2teaspoons ground cumin
1teaspoon ground coriander
¼teaspoon cinnamon
Salt and freshly ground black pepper
2pounds small flounder fillets
2large carrots, peeled
3medium potatoes
8plum tomatoes
1Italian frying pepper, seeded and sliced
1small hot green chili, seeded and chopped
⅓cup extra-virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Combine the coriander, parsley, garlic, paprika, cumin, ground coriander, cinnamon, salt and pepper. Rub the fish fillets with this mixture. Place them in a glass or ceramic dish, cover with plastic wrap, refrigerate and allow to marinate two to three hours.
Step 2
While the fish is marinating, thickly slice the carrots and quarter the potatoes. Place them in a saucepan, cover with water and boil for 15 minutes, to parcook them. Allow to cool. Peel and slice the potatoes. Set the vegetables aside.
Step 3
Slice four of the tomatoes and puree the rest.
Step 4
Preheat oven to 450 degrees. Place oven rack in the highest position.
Step 5
Scatter the frying pepper, chili pepper and carrot slices in a baking dish. Place the fish fillets on top, then scatter the potato and tomato slices over them.
Step 6
Mix the pureed tomatoes with the olive oil and season to taste with salt and pepper. Pour over the fish. Cover loosely with foil. Place in the oven and bake about 20 minutes. Serve at once.

Ratings

4 out of 5

53 user ratings

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Comments

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KPC11 months ago

Successful. Riffed on this recipe due to lack of time and planning. Herbs and spices, forgot garlic, mixed with oil and spread of filets and placed one on top of the other. Used thin sliced poblano on lowest level. Layered fish, thinly sliced potato and finally thinly sliced tomatoes. Drizzled olive oil over all. Baked at 450.

Susan5 years ago

I thought this dish was very good. I cooked it 30 minutes and the flounder was flaky and very moist. Excellent combination of spices, perfect for a chilly November evening. I will make this again.

Howard Chernick6 years ago

hot peppers very very hot. be careful. cooked a large salmon filllet. needed about 35 minutes, in hot oven. used toasted crushed coriander and cumin. Very tasty, but pretty spicy.

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