Recipes

Black Sea Bass with Moroccan Vegetables and Chile Sauce

1 Mins read
0
21
0
Share
Scroll to recipe
Share
Black Sea Bass with Moroccan Vegetables and Chile Sauce

Black Sea Bass with Moroccan Vegetables and Chile Sauce

amanda

Equipment

  • - Non-stick Skillet

  • - Cutting Board

  • - Chef's Knife

  • - Measuring Cups/Spoons

  • - Food Processor (Optional)

  • - Mixing Bowls

  • - Whisk

  • - Grill Pan or Outdoor Grill (Optional)

  • - Spatula

  • - Dutch Oven (Optional)

Ingredients

  • 1 teaspoon olive oil

  • 1 cup chopped leeks (or onions)

  • 3 cloves garlic, chopped

  • 2 teaspoons chopped fresh oregano

  • 2 teaspoons curry powder

  • 1 teaspoon allspice

  • 1/8 teaspoon freshly ground black pepper

  • 2 cups chopped fresh tomato

  • 1 large green bell pepper, cored, seeded and thinly sliced

  • 2 celery stalks, thinly sliced

  • 2 tablespoons low-sodium soy sauce

  • 1/2 cup low-sodium, fat-free vegetable stock

  • 2 large carrots, peeled and thinly sliced

  • 1 cup cauliflower florets

  • 1 cup broccoli florets

  • 1/2 cup low-sodium, fat-free vegetable stock

  • 4 cups fresh spinach

  • 2 large zucchini, cut into 1/4-inch chunks

  • 4 fillets black sea bass (about 6 ounces each)

  • 1 cup couscous

  • 2 teaspoons pine nuts

  • 1/4 cup fresh dill, chopped

  • 1/4 cup crumbled feta

Instructions

1

Instruction 1

Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.
0
21
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *