This traditional Moroccan fish is often served on Shabbat for the first course, but it makes a delicious weeknight dinner. It is known to be spicy and we like spice, because it has been found to slightly increase metabolism, but you can leave out the optional hot peppers if you don’t like it hot.
In this version we put a bed of chickpeas and cilantro with the peppers, but you can put kale, chard, eggplant, and/or any veggies you like under the fish, it is that versatile!!!
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