Springing into Wellness. Enjoy this easy all-in-one recipe that can be served warm or at room temperature. Perfect for a weeknight meal or double it for an elegant addition to your next dinner party menu. Serve with roasted eggplant or toasted couscous.
Roasted Moroccan Fish
- 1 lb Yukon Gold potatoes, quartered, (or cauliflower)
-
12 ounces cod or other firm white-fleshed fish (chickpeas or white beans to make it vegan)
- 1/2 cup Kalamata olives
STEP 1
In a dish big enough for the fish, place fillets in the dish, coat them with soup, and set aside to marinate for 20 minutes to 2 hours.
STEP 2
Place potatoes (or cauliflower) in a saucepan, cover with water, bring to a boil, reduce heat and simmer for 10 minutes.
STEP 3
Line sheet pan, or baking dish that will hold fish in a single layer, with parchment paper or brush with oil. Heat oven to 425 degrees. Spread potatoes (or cauliflower) in dish. season with salt and pepper, place fish filets (or beans) on top. Spoon rest of soup over fish, strew with olives, and roast for 12- 15 minutes, until fish is cooked through.