Moroccan-Style Meagre
Ingredients
For the fish
- 1 whole meagre (roughly 520g) When buying the fish, you can ask the fishmonger to gut and descale it for you.
- 1 tsp cornstarch
- 5 Tbsp olive oil
- 3 tsp paprika
- 1 tsp dried chervil
- 1/4 cup spring onion (thinly sliced)
- 2 tsp fresh cilantro (minced)
- 2 cloves garlic (minced)
For the vegetables
- 3 long sweet peppers (red and/or green)
- 3 red chili peppers
- 5 tomatoes
- 4 Tbsp olive oil
- 2 tsp peanut oil
- 2 tsp soy sauce
- salt (to taste)
Instructions
- If it's not already done, descale, gut and clean your fish. Pat dry with a paper towel.
- Place the fish in a large oven-safe dish. Add the rest of the ingredients for the fish (cornstarch, olive oil, paprika, dried chervil, spring onion, fresh cilantro and garlic) and massage with fingers to coat evenly.
- Cut all six peppers length-wise and remove the seeds inside. Place them around the fish in the dish.
- Cut the cores from the tomatoes and then slice the top part off each tomato, slicing about one fourth of the way down. Just like the peppers, place them around the fish. Place a couple of top parts of the tomatoes inside the belly of the fish. This will help keep the fish moist while it bakes.
- In a small bowl, whisk together the rest of the ingredients for the vegetables (olive oil, peanut oil, soy sauce and salt). Drizzle the sauce all over the vegetables in the dish.
- Cover the dish with plastic wrap and let the dish marinate in the fridge for at least 30 minutes.
- Preheat the oven to 250°C (roughly 480°F). Remove the plastic wrap from the dish and cook the dish in the oven for 30 minutes or until the vegetables are roasted and the fish flakes easily with a fork.
Video
Notes
It is a MUST to dip some fresh bread into the flavourful sauce drenching the bottom of the dish. It's the best part!! A side of olives is also a wonderful addition to this!