Baked Fish, Fez Style

We love Moroccan food and especially after we had been there and stayed in Fez, we couldn’t resist this recipe for Baked Fish, Fez Style from the New York Times. It has several things going for it. The dish can be prepared ahead of time and served at room temperature. It makes it great for serving to guests, no last minute pressure in the kitchen. The fish is covered with olives. This is probably the 2^nd best use for olives other than my Martini. It had a rich deep taste. We will definitely make it again.

We served it with Couscous. We started the dinner with Melon and Prosciutto.

Baked Fish, Fez Style

New York Times

At lunchtime by the pool at La Mamounia, the lavish hotel in Marrakesh, the buffet is global. The grilled lobsters were tempting to be sure, but a highlight was fish boldly baked Moroccan-style, with spices, herbs, tomatoes and olives. I left Morocco a few weeks ago with the recipe in my notebook and thought of it for our Greek reds. Though the wines could accept a broad range of dishes, one might detect a Greek accent in the fish dish, with its garlic, lemon, parsley, peppers, tomatoes, olives and olive oil. It’s an easy all-in-one recipe that can be served at room temperature. Double or triple it and you have the anchor for a summer party menu, even on a buffet that is less copious than the one in Marrakesh. Cool some Greek reds to pour alongside.

Baked Fish, Fez Style

Adapted from La Mamounia, Marrakesh

Time: 1 hour

2 large cloves garlic, minced

1 tablespoon minced flat-leaf parsley leaves

1 tablespoon minced cilantro leaves

1 teaspoon ground cumin

1 teaspoon paprika, preferably hot

1 pinch saffron threads, crushed

2 tablespoons white wine vinegar

Juice of 1 lemon

1 tablespoon tomato paste

1 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake

1 pound large Yukon gold potatoes, peeled, in 1/2-inch-thick slices

3 tablespoons extra virgin olive oil

Salt and black pepper

1 red bell pepper, cored and slivered

1 pint (1 pound) cherry tomatoes, halved

1/2 cup pitted Kalamata olives.

1. Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 if refrigerated.

2. Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.

3. Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Yield: 4 servings.