israeli

Moroccan Style Fish with Spicy Tomato Pepper Sauce

Name: Moroccan Style Fish with Spicy Tomato Pepper Sauce
Yield: 1 serving
Cuisine: israeli
Ingredients: 198 g white fish fillet (such as cod or hake); 13 g olive oil; 9 g garlic, minced; 126 g red bell pepper, sliced; 198 g crushed tomatoes; 11 g harissa paste; 2 g ground cumin; 2 g sweet paprika; 108 g cooked chickpeas, drained; 54 g lemon, cut into wedges; 9 g fresh cilantro, chopped

This simmered dish pairs white fish fillet with red bell pepper, sliced, garlic, minced and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

63 g Carbohydrates

22 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g white fish fillet (such as cod or hake) 198 kcal
13g olive oil 115 kcal
9g garlic, minced 13 kcal
126g red bell pepper, sliced 39 kcal
198g crushed tomatoes 63 kcal
11g harissa paste 18 kcal
2g ground cumin 8 kcal
2g sweet paprika 6 kcal
108g cooked chickpeas, drained 177 kcal
54g lemon, cut into wedges 16 kcal
9g fresh cilantro, chopped 3 kcal

Cooking instructions

white fish fillet (such as cod or hake)red bell pepper
Pat fish dry and season with salt and black pepper.
olive oilgarlicred bell pepper
Heat olive oil in a skillet over medium. Saute garlic and bell pepper 3 minutes.
crushed tomatoesharissa pasteground cuminsweet paprika
Stir in crushed tomatoes, harissa, cumin, and paprika. Simmer 8 to 10 minutes until thickened.
white fish fillet (such as cod or hake)
Nestle fish into the sauce, cover, and cook 6 to 9 minutes until fish flakes easily.
cooked chickpeaslemonfresh cilantro
Stir in chickpeas to warm through. Serve with lemon wedges and sprinkle with cilantro.