Moroccan fish fillets
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If you love the simple yet punchy flavours of Morocco then Moroccan fish fillets are one to try! This dish couldn’t be easier but boy does it deliver on flavor! The flour and spice mixture creates a beautiful crust around the fish whilst keeping it delicate and moist inside. Serve with some homemade cut chips for a unique twist on Friday night fish and chips or with some couscous to be authentically Moroccan or simply with a side salad for a perfect light summer meal.
Spices used in this recipe
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Moroccan Ras el Hanout – Med
Product Description
Moroccan Ras el Hanout translates in Arabic to “top of the shop”, implying the spices used are the best the seller has to offer. Our mixture has 14 different herbs and spices delicately balancing the sweet and savoury flavours to give it a complex and well-rounded flavour without being overly spicy.
$3.45
Method
1. Mix spice with flour and coat the pieces of fish. Dust off excess flour.
2. Heat the oil in a deep dish frying pan. Test the oil is hot enough by dipping a piece of fish into the oil;
if it sizzles, the oil is hot enough. Carefully place the fish fillets in a single layer in the pan and cook
for 2 minutes on each side. The idea is to seal the fish not to overcook and dry out the fish.
3. Serve with a green salad or couscous salad with minted yoghurt
