- Spanish Moroccan Fish.jpg (33.64 KiB) Viewed 545 times
Preparation Time: 30 minutes
Cooking time: 50 minutes
Serves: 6
If served as six portions, provides 268 cals, 6g fat (of which 1g saturates), 3g sugar and 0.5g salt per portion.
Ingredients
- ½ tbsp vegetable oil
- ½ onion, chopped
- ½ clove garlic, finely chopped
- 425g (15oz) canned garbanzo beans, drained and rinsed
- 1 red bell pepper, seeded and sliced into strips
- ½ large carrot, thinly sliced
- 1½ tomatoes, chopped
- 2 olives, chopped
- 2 tbsp fresh parsley
- 2 tbsp ground cumin
- 1½ tbsp paprika
- 1 tbsp chicken bouillon granules
- ½ tsp cayenne pepper
- Salt to taste
- 1.1kg (2½lbs) tilapia fillets
Method
1. Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell pepper, carrot, tomatoes, and olives; continue to cook until the pepper is slightly tender, about 5 minutes more.
2. Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
Note: The image shows the fish dish served on a bed of couscous which is not included in the recipe.
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