Moroccan Recipes: Baked fish with tomatoes and aubergines

• Type : Fish and seafood
• Cooking time : 45 Minute (s)
• Total time: 90 Minute (s)

Best recipe baked fish with tomatoes and aubergines 

 Fish And Seafood Recipes, Baked fish, baked salmon recipes, white fish recipes

INGREDIENTS

• Whole fish for oven 1 kg
• 2 eggplants sliced
• 200 g cherry tomatoes
• 5 Spoon tablespoons olive oil
• salt
• pepper

For the chermoula ( sauce ) :

• 2 cloves garlic, minced
• 3 Spoon cilantro , minced
• 1 Spoon coffee paprika
• 1 Spoon coffee cumin
• 1/2 Spoon teaspoon salt
• 2 Spoon. in water soup
• 2 Spoon vinegar

PREPARATION

1- Preheat oven to 180 ° C. In a bowl, combine garlic , cilantro , vinegar and water with all the spices and marinate the fish for 30 minutes.

2- Salt the eggplant and let drain . Rinse the eggplant slices and drain on absorbent paper.

3- In a skillet, heat oil and sauté the eggplant slices . Place the eggplant slices in the bottom of a baking dish and arrange on top of the fish.

4- Add the cherry tomatoes and marinade. Bake and cook for 45 minutes. Turn off the oven and leave the fish for 15 minutes before removing . Serve hot or warm .

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