I have a long list of blogs I love to read. As I was browsing one such blog today (The Faux Martha) I noticed she mentioned “Wordless Wednesday”. Hmmm…. I like the sound of that. Could I possibly impose this on my two sassy gals today? Just kidding! 😉
Instead of imposing wordless Wednesday on my family, I thought I’d use this lovely little term in my blog post today.
Instead of paragraphs of words I’m sharing pictures of this delicious Moroccan Roasted Fish (recipe follows!) and a few highlights from our glorious hike on Mt. Rainier. Enjoy!
Moroccan Roasted Fish
1 ½ lbs Halibut cut into 4 filets (I love this with Halibut filets but can be used with most any thick fleshed fish)
Cilantro, a handful finely chopped
Italian Parsley, a handful finely chopped
Capers, tablespoon coarsely chopped
Garlic, 2 cloves minced
Smoked paprika, 1 ½ teaspoon
Ginger, 1 teaspoon grated, or a little more if you love ginger
4 thin slices of lemon
Lemon juice of one lemon
3 tablespoons oil
Salt and pepper to taste
Pinch red pepper flakes or cayenne (optional)
Pre-heat the oven to 400F and line a baking sheet with parchment.
I like this hand chopped instead of pureed in a food processer. Combine all the above ingredients in a bowl and set aside.
Season the fish with salt and pepper and lay the fish skin side down on the parchment.
Spread the herb caper lemon mixture evenly over the top of the fish filets and place a lemon slice on each piece of fish. Then place the baking sheet in the oven and roast for about 8-10 minutes depending on the thickness of your fish. For every inch of thickness cooking time is about 8-10 minutes.
When the fish is done, flaky and opaque, take it out of the oven and either place on a platter to serve or individual plates. Garnish with additional fresh lemon wedges.
I love this dish served with roasted fennel and tomatoes. Delicious!