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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
No Diets specified
Submitted by Tova Mesch
This in one recipe that’ll have you licken’ your plate clean, even though Mama said it wasn’t polite… Have lots of soft challa or rolls ready to soak up the amazing sauce!
8 fish fillets (tilapia, or any other plain fish, skin on)
4 Tbsp. lemon juice
water to cover fish
1 cup cooked chickpeas
1/2 cup oil (canola is fine)
3/4 cup chopped fresh parsley
1 tsp. hot paprika (paprika charifa)
2 tsp. sweet paprika
1 tsp. cumin
1/2 tsp black pepper
1/2 tsp. garlic powder
2 tsp. salt
Soak the fish in the water-lemon juice mixture for 1/2 hour (if you are using fresh fish, skip this step).
Mix all the ingredients in a bowl. Add fish. Rub the spices into the fish.
Place in an oven-to-table dish, skin up. Pile all juices on top — don’t leave anything in the mixing bowl!
Bake uncovered at 180C for 40 minutes. Serve piping hot!
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I cook the fish with the water and lemon juice mixture?
No, the water and lemon juice mixture is a marinade, and then you bake uncovered at 180C for 40 minutes- please see step 4.