Mediterranean Inspired Recipes

Mediterranean Inspired Recipes

Moroccan Cod & Vegetables with Chermoula Sauce

 

Chermoula is a classic Moroccan sauce made of lemon juice, garlic, paprika, and fresh herbs. 

 

INGREDIENTS

  •     1    Large Potato, peeled and very thinly sliced     
  •     2    cups Cauliflower Florets 
  •     2    Green Bell Peppers, cut into 1-inch pieces 
  •     2    Plum Tomatoes, thinly sliced 
  •     1    Jalapeño Pepper, seeded and sliced into rings (optional) 
  •     3    Tbsp. Extra-virgin olive oil, divided 
  •     1    tsp. Ras el hanout spice blend 
  •     2    Lemons    
  •     2    Tbsp. Cilantro, fresh & finely chopped    
  •     2    Tbsp. Italian Parsley, fresh & finely chopped
  •     3    Cloves Garlic, minced 
  •     1    tsp. Paprika 
  •     ½    tsp. Salt    
  •     1    lb. Cod Fillet, cut into 4 portions

 

METHOD 

1. Preheat oven to 425°F.
2. Toss potatoes, cauliflower, bell peppers, tomatoes, jalapeño (if using), 1 Tbsp. oil, and ras el hanout in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring every 10 minutes, until vegetables are tender, about 25 minutes. 
3. Meanwhile, work with zest and juice lemons. Mix the lemon juice, cilantro, parsley, garlic, paprika, and salt in a medium bowl. Stir in the remaining 2 Tbsp. oil. 
4. Cut several slash marks into the top of each piece of fish. Place the fish, skin-side down, on the vegetables. Drizzle lemon juice mixture. Roast until the fish is cooked through and flakes easily, 10 to 15 minutes. Sprinkle lemon zest, if desired, and serve.

 

 

Provençal Fish with Roasted Potatoes & Mushrooms 

 

This simple meal is typical of southern France. Look for herbs de Provençe, an aromatic spice blend, available at most grocery stores.

INGREDIENTS

  •     1     lb.Potatoes, cubed  
  •     1     lb. Mushrooms, trimmed and sliced 
  •     2     Tbsp. Extra-Virgin Olive Oil, divided 
  •     ¼     tsp.Salt 
  •     ¼    tsp. Ground Pepper 
  •     2    Cloves Garlic, peeled and sliced    
  •     14    oz. Cod Fillet, cut into 4 portions
  •     4     Tbsp. Lemon Juice     
  •     1     tsp. Herbes de Provençe 
  •         Fresh thyme (for garnish)

 

METHOD 

1. Preheat oven to 425°F. 
2. Toss potatoes, mushrooms, 1 Tbsp. oil, salt, and pepper in a large bowl. Transfer to a 9x13-inch baking dish. Roast until the vegetables are just tender, 30 to 40 minutes. 
3. Stir the vegetables, then stir in garlic. Place fish on top. Drizzle with lemon juice and the remaining 1 Tbsp. oil. Sprinkle with herbes de Provençe. Bake until the fish is opaque in the centre and flakes easily, 10 to 15 minutes. Garnish with thyme, if desired.

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