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Ras el Hanout Red Snapper


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.


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.