Moroccan-Style White Fish in a Jar
Appetizers • Tajikistan
Description
Moroccan-Style White Fish in a Jar
Ingredients
- Ground coriander 1 bunch
- Couscous 6 teaspoons
- Skin-on dorado fillet 20 oz
- Orange Bell Peppers 2 pieces
- Marinated cherries 10 pieces
- Olives stuffed with lemon 8 pieces
- Black Cumin (Cumin) 2 spoons
- Turmeric 1 tablespoon
- Garlic 2 cloves
- Olive Oil 4 spoons
- Lemon 1 piece
- Mild Chili Spice 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Smoked salt to taste
Step-by-Step Guide
Step 1
Prepare the chermoula marinade: first, zest the lemon and squeeze out the juice. Then, in a mortar or blender, crush the garlic and chili pepper, previously deseeded, with salt. Add the zest, spices, herbs, and grind everything together again. Pour in the lemon juice and olive oil, and mix well.
Step 2
Cut the fish (fillet of sea bream or cod) into large pieces, pour the marinade over it, and let it sit for at least half an hour (you can also place it in the refrigerator, but for no more than three hours).
Step 3
While the fish is marinating, roast the bell peppers in the oven under the broiler until the skin is charred and easy to peel off, then slice them into strips. Cut the cherry tomatoes in half.
Step 4
Divide all the prepared ingredients in half — there will be enough for two half-liter jars. Place half of the vegetables (both roasted and raw) and couscous at the bottom of each jar, then layer the fish on top, followed by the remaining vegetables and black olives (make sure to remove the pits if they were present).
Step 5
Drizzle with the marinade and add a little water. Seal each jar with a lid and place them in a cold oven.
Step 6
Set the temperature to 340°F and bake for thirty-five minutes. Then turn off the oven, but do not remove the jars until they have completely cooled.
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