Oven Grilled Fish with Vegetables
A flavorful and healthy Mediterranean-inspired dish featuring whole fish baked with a rich spice blend, potatoes, onions, tomatoes, and peppers.
1h 50m4Servings
Nutrition
407kcal
9gProtein
34gCarbs
29gFat
Ingredients
CHARMOILA (MARINADE)
Lemon Zest
2 tsp
Lemon Juice
100 ml
Tomato Paste
4 tbsp
Garlic
10 cloves
Parsley and Cilantro
8 tbsp
Olive Oil
6 tbsp
Sea Salt
To taste
2 tsp
Black Pepper
2 tsp
Paprika
2 tsp
Cumin
1 tsp
Coriander
1 tsp
Chili Powder
½ tsp
Water
100 ml
VEGETABLES AND FISH
Whole Fish
Sea bream or similar
2 pieces
Red Onion
Sliced
2 pieces
Potato
Sliced thinly
2 pieces
Tomato
Sliced
2 pieces
Green Bell Pepper
Sliced
1 piece
Lemon
Sliced
2 pieces
Olive Oil
For the pan
2 tbsp
Fresh Parsley
For garnish
2 tbsp
Instructions
1Prepare the Charmoila
5m
5mCombine Ingredients
In a medium bowl, combine the lemon zest, lemon juice, tomato paste, minced garlic, chopped parsley and cilantro, olive oil, sea salt, black pepper, paprika, cumin, coriander, chili powder, and water.
Mix Well
Stir everything together until well combined.
Rest
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
2Prepare the Fish and Vegetables
15m
15mClean the Fish
Rinse the fish under cold water and pat them dry with paper towels. Remove any remaining scales and clean out the insides.
Score the Fish
Make three long cuts on each side of the fish, about 1 inch apart, to allow the charmoila to penetrate.
Prepare the Vegetables
Slice the red onions, potatoes, tomatoes, and green bell pepper. Ensure the potato slices are thin so they cook through.
3Assemble the Dish
10m
10mOil the Pan
Preheat your oven to 180°C (350°F). Lightly coat the bottom of a baking dish with olive oil.
Layer Onions and Potatoes
Arrange a layer of red onion slices at the bottom of the dish. Top with a layer of thinly sliced potatoes, followed by a few spoonfuls of charmoila.
Add Tomatoes and Peppers
Arrange the tomato slices and green bell pepper rings over the potatoes. Season with freshly cracked black pepper.
Stuff and Place Fish
Generously stuff the cavity of each fish with charmoila. Place the fish on top of the vegetables in the baking dish. Spoon any remaining charmoila over the fish and into the scores.
Garnish with Lemon
Place lemon slices on top of each fish.
4Bake the Fish
1h
1hCover and Bake
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
Uncover and Finish Baking
Remove the foil and bake for another 20 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.
Baste Fish
During the last 20 minutes of baking, baste the fish with the pan juices at least once to keep it moist.
5Serve
5m
5mPlate and Garnish
Carefully remove the fish and vegetables from the baking dish and plate. Drizzle with fresh olive oil and garnish with chopped fresh parsley.
Serve
Serve immediately with Moroccan bread and harissa on the side, if desired.
Tips
Ensure the potato slices are thin enough to cook through in the allotted time.
Don't be afraid to generously stuff the fish cavities and scores with charmoila for maximum flavor.
Basting the fish with the pan juices during the final baking stage helps keep it moist and flavorful.