Moroccan Fish With Salad Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan fish with salad Recipe. Enjoy quick and easy  Middle Eastern food recipes and learn how to make Moroccan fish with salad.

Cooking Time 15 minutes

Ingredients (serves 4)

1/2 cup plain flour
1 egg
3/4 cup dried breadcrumbs
1 tablespoon Moroccan seasoning (see note)
4 (185g each) boneless/flake fillets (see note)
2 pieces lavash bread, cut into triangles
olive oil cooking spray
lemon wedges, to serve
Tomato salad
3 large tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, halved, thinly sliced
1 lemon, rind finely grated, juiced
1 cup flat-leaf parsley leaves, roughly chopped


Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.

Place flour on a plate. Lightly beat egg and 2 tablespoons cold water in a shallow bowl. Combine breadcrumbs and Moroccan seasoning on a plate. Coat fish, 1 piece at a time, in flour. Dip into egg, then breadcrumb mixture, gently pressing crumbs on with your fingertips to secure. Place on a large plate.

Preheat panggangan to 200°C. Spray both sides fish and lavash bread with oil and place on separate baking trays. Bake lavash bread for 5 minutes or until toasted. Remove from panggangan and set aside. Bake fish for 10 minutes or until golden and cooked through.

Serve fish with tomato salad, toasted lavash and lemon wedges.


Tip: Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.

Note 1: Moroccan seasoning is a mild spice blend, great with fish, lamb or chicken.

Note 2: Known as boneless fillet in NSW and flake in other states, the flesh of small sharks is moist, firm to eat, mild and boneless. It is suitable for most cooking methods. Look for firm, white-pinkish flesh, no brown markings and without water oozing.

Super Food Ideas – April 2006, Page 35
Recipe by Dixie Elliott

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