Black Sea Bass with Moroccan Vegetables and Chile Sauce

Black Sea Bass with Moroccan Vegetables and Chile Sauce
Photo by Victoria Pearson

Ingredients

  • 1 teaspoon allspice
  • 2 teaspoons curry powder
  • 1 cup broccoli florets
  • 1 cup leeks (or onions)
  • 2 cups fresh tomato
  • 2 teaspoons pine nuts
  • 1 cup cauliflower florets
  • + 16 more ingredients
    • 3 cloves garlic
    • ½ cup low-sodium, fat-free vegetable stock
    • 4 fillets black sea bass (about 6 ounces each)
    • ¼ cup crumbled feta
    • 2 teaspoons fresh oregano
    • 1 teaspoon olive oil
    • 2 celery stalks
    • 2 large zucchini
    • 1 cup couscous
    • 2 tablespoons low-sodium soy sauce
    • ¼ cup fresh dill
    • 1 large green bell pepper
    • ½ cup low-sodium, fat-free vegetable stock
    • 2 large carrots
    • 4 cups fresh spinach
    • 1/8 teaspoon freshly ground black pepper

Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pe...

View full recipe at Epicurious

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