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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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15 mL (1 tbsp.) olive oil
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½ red onion, chopped
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1 garlic clove, chopped
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2 zucchini, diced
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1 sweet red pepper, diced
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½ eggplant, diced
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5 mL (1 tsp.) cumin
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2 mL (½ tsp.) each: cinnamon, turmeric, and paprika
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One pinch saffron
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To taste, salt and pepper
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1 can (796 mL) diced tomatoes
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1 can (540 mL) chick peas, rinced
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10 to 15 fresh dates, pitted and quartered
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800 g (1.8 lb.) monkfish fillets
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To taste, fresh mint, minced
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Directions
- Preheat oven to 180°C (350°F).
- Heat oil in a French oven and sauté onion and garlic.
- Add cubes of zucchini, sweet pepper, and eggplant and fry 1 or 2 minutes.
- Remove from heat and stir in spices, tomatoes, chick peas, and dates.
- Place monkfish fillets on top and place French oven in the oven for 40 minutes or until fish flakes easily with a fork.
- Garnish with fresh mint and serve over Israeli couscous.
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