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Moroccan Shabbat Fish

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)547.0434
Energy (kCal)3068.2712
Carbohydrates (g)35.3808
Total fats (g)71.1227
  • Cuisine

    African >> Northern Africa >> Moroccan

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat an oven to 200 degrees F (95 degrees C). | 2. Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables. | 3. Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley. | 4. Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1 cut 2420.8055 0.0 538.5612 13.6
    tomato 3 sliced 120.6297 26.0694 5.8975 1.3403
    tilapia fillet 6 2420.8055 0.0 538.5612 13.6
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    chicken bouillon granule 1 tablespoon 2420.8055 0.0 538.5612 13.6
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    salt pepper to taste 2420.8055 0.0 538.5612 13.6
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    water 1 cup 0.0 0.0 0.0 0.0
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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