Moroccan Shabbat Fish Recipe | My Recipe Time

Moroccan Shabbat Fish Recipe

Moroccan Shabbat Fish

Prep:20 m
Cook:1 h
Ready In:1 h 20 m


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


Step 1
Preheat an oven to 200 degrees F (95 degrees C).
Step 2
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
Step 3
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.
Step 4
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

Nutritional Information

Moroccan Shabbat Fish
Servings Per Recipe: 6
Amount Per Serving
Calories: 278
% Daily Value *
Total Fat: 12g
18 %
Saturated Fat: 2.0g
Cholesterol: 62mg
21 %
Sodium: 303mg
12 %
Potassium: 995mg
28 %
Total Carbohydrates: 5.9g
2 %
Dietary Fiber: 2.3g
9 %
Protein: 35.9g
72 %
Sugars: 3g
Vitamin A: 2944IU
Vitamin C: 43mg
Calcium: 74mg
Iron: 1mg
Thiamin: 0mg
Niacin: 8mg
Vitamin B6: 1mg
Magnesium: 71mg
Folate: 35mcg
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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