Moroccan Spiced Fish Filet, with curried cauliflower

(from washbroo’s recipe box)

Source: Craig LaBan

Prep time: 10 minutes
Cook time: 15 minutes

Categories: Entree

Ingredients

  • Cod Filets, one per person, depending upon size of the filet, fresh is best, but thawed fully from frozen is OK
  • Wondra flour, seasoned with Ras al hanout spice, available at most spice merchants*
  • Olive oil
  • Cauliflower florets
  • Good curry powder
  • Quick cook Cous cous, large grain or your preference, prepared per package
  • Low sodium chicken broth, warmed
  • Fresh parsley
  • Fresh dill
  • *Sweet spiced curry like blend of Moroccan spices

Directions

  1. Pre-heat oven to 400 degrees

  2. If using fresh filet, dredge side from which skin has been removed in seasoned Wondra flour

  3. If using from frozen, dredge either side

  4. Sear filet in hot frying pan, dredged side down, in olive oil

  5. Flip filet after 2 minutes

  6. Place in oven for 8 minutes

  7. Meantime, toss cauliflower florets in oilve oil and currypowder to taste

  8. Roast in 400 degree oven on a cookie sheet until golden brown, about 12-15 minutes

  9. Prepare cous cous according tp pkg instructions

  10. Mound cous cous on a serving dish and

  11. Douse with chicken stock

  12. Place the fish filet on the mound of cous cous

  13. Surround the fish and cous cous with the cauliflower florets

  14. Liberally sprinkle with parsley and dill

  15. Serve with fresh lemon and plain Greek yogurt

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