Moroccan Fish

Moroccan fish, or chraime, is fish cooked in a flavorful tomato-based sauce. Perfect as an appetizer alongside challah on Shabbat or as a main dish served over rice or couscous, the tender fish bursts with vibrant flavor and is incredibly easy to prepare.

Serves 4

INGREDIENTS

• 4 x fish fillets (any white fish like cod, halibut, tilapia, snapper, etc.; salmon is not my preference, but it works too)
• 16 oz. Saturday Sauce
• Fresh cilantro, chopped (optional)

DIRECTIONS

• Preheat your oven to 350°F. Pour the entire jar of Saturday Sauce into a baking dish.
• Lightly salt your fish fillets and place them into the baking dish so that they’re mostly submerged in the sauce—about three-quarters of the way up. Depending on the thickness of your fillets, you may need to add a bit of water or vegetable broth (about 1/4 cup). Spoon some of the sauce over each fillet, then add a drizzle of olive oil on top.
• Cover the dish and bake for 20–25 minutes, or until the fish is cooked through. For extra caramelization, I like to broil the fish for another 5 minutes at the end.

TIPS & TRICKS

• Welcome additions to your dish include (but are not limited to) chickpeas, potatoes, carrots, olives, capers, a squeeze of fresh lemon— the dish is completely customizable to your liking!
• You can either cook this in the oven entirely, or on the stovetop (and transfer to the oven for a quick broil for caramelization on top of your fish). 

Photo Credit Kitty Dadi Photography