Black Sea Bass with Moroccan Vegetables and Chile Sauce
Black Sea Bass with Moroccan Vegetables and Chile Sauce is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Line a 9" x 12" baking dish with foil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine a 9" x 12" baking dish with foil.
Heat oven to 400°F.
Heat oil in a large saucepan over medium heat.
Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes.
Add tomato, bell pepper, celery and soy sauce.
Cook until pepper softens, 2 to 3 minutes.
Simmer, covered, 25 to 30 minutes.
Place carrots, cauliflower, broccoli and stock in prepared dish.
Bake until vegetables begin to soften, 10 to 12 minutes.
Remove from oven.
Add spinach and zucchini.
Place fish on top of vegetables.
Drizzle with sauce.
Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes.
While fish cooks, prepare couscous as directed on package.
Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet.
Sprinkle with pine nuts, dill and feta.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.