Moroccan Shabbat Fish

Ingredients and Weight:

• Moroccan blend (prepared): 2 tablespoons
• Ground cumin: 1 teaspoon
• Ground ginger: 1 teaspoon
• Paprika: 1 teaspoon
• Salt and black pepper: to taste
• Tilapia fillets (skinless, boneless): 1 pound
• Lemon, juiced: 1/4 cup
• Olive oil: 1/4 cup
• Green olives, pitted and sliced: 1/2 cup
• Red bell pepper, diced: 1/2 cup
• Yellow onion, diced: 1/2 cup
• Chicken broth: 1/2 cup

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Combine the Moroccan blend, cumin, ginger, paprika, salt, and pepper in a small bowl.
3. Season the tilapia fillets with salt and pepper.
4. Drizzle lemon juice over the fillets.
5. Spread the spice mixture evenly over the fillets.
6. In a large skillet over medium heat, heat the olive oil.
7. Pan-sear the tilapia fillets for 2 minutes per side, or until golden brown.
8. Transfer the fillets to a baking dish.
9. Add the olives, bell pepper, and onion to the skillet and sauté for 5 minutes, or until softened.
10. Pour the chicken broth over the sautéed vegetables.
11. Pour the broth mixture over the tilapia fillets in the baking dish.
12. Bake for 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
13. Serve immediately.

Nutritional Information (per serving):

• Calories: 250
• Protein: 28 grams
• Fat: 12 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Mild Moroccan spices balanced with fresh lemon
• Tender fish fillets with a flavorful crust
• Vibrant and colorful vegetable topping

User Comments:

• "A delicious and easy way to try Moroccan cuisine."
• "The spices and lemon gave the fish a wonderful flavor."
• "The vegetables added a nice balance of textures and flavors."
• "Perfect for a Shabbat dinner with family and friends."
• "Would definitely recommend to anyone who enjoys Mediterranean food."

Special Precautions and Tips:

• If you don't have a Moroccan blend, you can use a combination of coriander, turmeric, cinnamon, and cayenne pepper.
• If you are using a different type of fish fillet, adjust the cooking time accordingly.
• Do not overcook the fish, as it will become dry and tough.