Ras el Hanout Red Snapper

Sara Goldstein Sara Goldstein
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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.

 

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30m 2
Easy Pescatarian Gluten Free Low Carb No Refined Sugar Parve

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.

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2 Comments

Tova Siegel •
Tova Siegel •