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
Serving: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

Directions

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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