Everyone’s Making Moroccan Salmon… but Let Me Put You on to

• 總時間: 1 hour 42 minutes

食材

Moroccan BRANZINO — citrusy skin, tender flakes, and those bold North African spices that make your whole kitchen smell like Shabbat in Casablanca.

This isn’t just salmon’s cooler cousin… it’s the fish that soaks up the sauce, the citrus, and the oil like it was born for Moroccan flavors. Serve it straight out of the oven with a side of warm challah to dunk in the sauce — and trust me, leftovers? Even better.

Save this for your next Friday night — because once you make Moroccan branzino, salmon’s not getting invited back.

Recipe:

5-6 Branzino Fillets

2 large onions, sliced (I use one red and white)

3 peppers, sliced (I use 2 red and 1 yellow)

1 large lemon slices in rounds

1/4 cup oil (you can use a light olive oil or avocado oil)

Large handful of fresh parsley & cilantro, chopped fine

8-12 garlic @kosher_taste whole garlic cloves

3 tbsp honey

1 cup water

For the oil mixture

1/2 cup oil

2 tsp. Turmeric

1 tsp. Garlic powder

1 tsp. Onion powder

2 tsp. Sweet paprika

Pinch hot Hungarian paprika

1 tsp. Salt

1 tsp. Black pepper

步驟

In a large pan, sauté your onions and peppers in the oil, covered for about 15 minutes. Then add the garlic cloves.

Mix the oil with all the spices

Now pour the oil mixture over the onions and peppers. Mix well

Add 1/2 the fresh herbs and the sliced lemons

Let cook down. Add the honey and mix.

Add the slices of seasoned branzino. Push down with your tongs and make sure they are submerged under the sauce with some of the veggies and lemon over it. Add the rest of the herbs on top.

Cover and cook on a very low simmer for about an hour. (Can cook it for 25-30 minutes also and the fish won’t melt so much into the sauce and will be more whole)

Uncover and serve.