Saffron gives this fish dish its subtle yet distinctive flavor. If you can’t find the Moroccan spice mixture ras el hanout in your local stores quickly throw together your own version: 1 tsp each of ground ginger, ground cumin, ground turmeric, 3/4 tsp each of ground cinnamon and ground black pepper, 1/2 tsp each ground white pepper, ground coriander seed, ground allspice, ground nutmeg, 1/4 tsp each of ground cloves and cayenne pepper. If you do not have all these spices just improvise with what you have. It will still taste deliciously!
Fish filet Moroccan style (serves 4)
2 tbsp olive oil, divided
2 onions, finely chopped
1 generous pinch saffron threads
1 cup (250ml) orange juice
1 cup (250ml) vegetable or fish stock
3/4 cup (100g) couscous
2 bay leaves
4x 6oz firm white fish fillets
2 to 3 zucchinis, thinly sliced
1/2 tsp ras el hanout spice mix
sea salt and cracked black pepper
1 tbsp fresh parsley, chopped
Preheat the oven to 350 degrees. Heat 1 tbsp olive oil over medium heat. Add the onions and saffron and saute until the onions have become translucent and soft. Pour in the orange juice, season with salt, pepper and ras el hanout and allow to simmer until the liquid has reduced by about half.
In the meantime bring the stock to the boil in a small bowl, add the couscous and stir. Add the bay leaves and onion mixture, stir well until combined, then set aside.
Season the fish with salt and pepper.
Grease an ovenproof dish, cover the bottom with half of the zucchini slices, place the fish on top. Spread the couscous mixture over the fish and top with the remaining zucchini slices. Season with salt and pepper and drizzle with the remaining olive oil.
Bake for 35 to 40 minutes. Garnish with the parsley leaves and serve.
