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
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Pre-heat oven to 400 degrees
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If using fresh filet, dredge side from which skin has been removed in seasoned Wondra flour
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If using from frozen, dredge either side
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Sear filet in hot frying pan, dredged side down, in olive oil
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Flip filet after 2 minutes
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Place in oven for 8 minutes
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Meantime, toss cauliflower florets in oilve oil and currypowder to taste
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Roast in 400 degree oven on a cookie sheet until golden brown, about 12-15 minutes
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Prepare cous cous according tp pkg instructions
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Mound cous cous on a serving dish and
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Douse with chicken stock
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Place the fish filet on the mound of cous cous
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Surround the fish and cous cous with the cauliflower florets
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Liberally sprinkle with parsley and dill
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Serve with fresh lemon and plain Greek yogurt