Vegetables in Charmoula Sauce

10:40 AM Apr 20, 2010

(Thanks Dave for this great recipe!)

Yield: 6 servings

Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro. You can substitute tofu, seitan, squash, whatever for the fish. You can also just omit, and make a smaller amount of sauce.  For the potatoes, you can use just about any variety (I have used red and Yukon Gold).
 
For vegetables
1pound medium red boiling potatoes               

2 tablespoons olive oil
2 green / yellow peppers, cut ¼ “ strips           

2 med. tomatoes, cut ¼ “ slices
2 tablespoons fresh lemon juice
 
For charmoula sauce
1/2 c coarsely chopped fresh cilantro                

1/2 c coarsely chopped fresh parsley
5 garlic cloves, coarsely chopped                      

1/3 cup fresh lemon juice
2 teaspoons sweet paprika                                

 2 teaspoons salt
1 1/2 teaspoons ground cumin                          

1/4 teaspoon cayenne
1/2 cup olive oil
 
Prepare fish and vegetables:     

Preheat oven to 425°F.
 
Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
 
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
 
Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish (or fish substitute) (or not), seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
 
Make charmoula sauce: Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
 
Bake: Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

Dave's Note: I made some changes to the dish for convenience and what happened to be in my pantry. I used russet potatoes, sliced thin and then steamed (10-15 min) rather than baked. I also used sliced sun-dried tomatoes and canned peppers roasted peppers. I also used smoked salt and smoked paprika. Delish!

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