Amy Riolo: My Moroccan styled fish with Chermoula sauce makes eating healthy fun. This is a great spin and easy weeknight fish dish.
We are going to start by oiling the bottom of a baking pan, add a tablespoon of olive oil, and to make our Chermoula sauce, we are going to use the rest of the olive oil and mix in our herbs, which are cilantro and parsley, and just mix those up to make them nice and wet.
Then I am going to stir in my paprika, lemon juice, the garlic cloves, and I am going to add a pinch of pepper, salt, and stir everything to combine. And as you can see it makes a paste, it's almost like a rough type of a loose pesto.
So now we can place our fish right down on our baking dish. Next I am going to scoop some of our mixture right on top. I am just going to top this with some tomatoes. I am going to use the remaining mixture and just dot a little bit of it right on top of each of our tomatoes.
Now I am going to cover the fish. So now we are going to bake our fish in a 425 oven for about 15-20 minutes or just until the tomatoes are soft and the fish starts to flake.
So our fish is in baking for about 20 minutes, it's cooked completely through and you can see our tomatoes have also finished cooking. It's nice and moist.
You can drizzle any sauce that tomatoes have made right over the fish and sprinkle with lemon zest.
So here we have our Moroccan styled tilapia with Chermoula sauce, a delicious and easy entre. Enjoy!