Any firm fish is fine for this intensely flavored and aromatic dish. If you use thick fillets, such as salmon or tuna, and you have the time, coat the fish with the spice mixture and then cover and refrigerate for an hour or two to marinate.

　　

Ingredients

serves 4

　　3 tablespoons Moroccan Spice Mix (page 239)

　　2 garlic cloves, minced or pressed

　　2 tablespoons minced fresh cilantro

　　1 tablespoon olive oil

　　3 tablespoons lemon juice

　　1 1/2 pounds fish fillets

　　

Step 1

Preheat the oven to 350°. In a bowl, stir together Moroccan Spice Mix and the garlic, cilantro, olive oil, and lemon juice. Rinse and pat dry the fish fillets, and cut them into chunks. Dredge the pieces of fish in the spice mixture and place them in an oiled baking dish. Spoon any spice mixture that’s left over the top of the fish.

　　

Step 2

Bake uncovered for 10 to 15 minutes, until the fish is opaque and flaky but still moist.

　　

Serving & menu ideas

Step 3

This fish is absolutely delicious in a pita sandwich with shredded lettuce, chopped tomatoes, and lemony mayonnaise, Cilantro Yogurt Sauce (page 232), or plain yogurt. It also makes a great fish taco—wrap in tortillas with lettuce or finely sliced cabbage and tomatoes. Or serve it on rice or couscous with Roasted Sweet Potatoes (page 197) and a salad with Cilantro Lime Dressing (page 225). If you have leftovers, make a stew with onions, potatoes, peppers, zucchini, and tomatoes . . . and extra Moroccan Spice Mix.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.