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Recipe by Sara and Yossi Goldstein

Ras el Hanout Red Snapper

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Parve Parve
Easy Easy
2 Servings
Allergens

No Allergens specified

Ras el hanout is a Moroccan spice blend that features spices such as cumin, ginger, turmeric, and cinnamon. It pairs beautifully with this vegetable mix of red onion, cauliflower, chickpeas, and carrots. I like to serve it over instant couscous to round out the meal.   Find  more sheet pan fish dinners perfect for the 9 Days.

Ingredients

Ras el Hanout Red Snapper

  • 1/2 head fresh cauliflower, bug-free

  • 1 package Tuscanini Chickpeas

  • 1 red onion

  • 10 baby carrots, sliced in half lengthwise

  • 2 tablespoons oil, divided

Directions

Prepare the Ras el Hanout Red Snapper

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Toss the cauliflower, chickpeas, onion, carrots, one tablespoon of oil, and 1/2 tablespoon of ras el hanout in a large bowl.

3.

Pour the veggies onto a greased baking sheet. Lay the fish over the vegetables. Drizzle the fish with remaining oil, ras el hanout, and paprika. Bake for 20 to 25 minutes. Serve over couscous.

Ras el Hanout Red Snapper

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Tova Siegel
Tova Siegel
8 months ago
Tova Siegel
Tova Siegel
8 months ago