Name: Moroccan Shabbat Fish
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Red bell pepper, cut into thin strips - 1; Tomatoes, sliced - 3; Tilapia fillets - 6 (6 ounce); Paprika - 2 tablespoons; Chicken bouillon granules - 1 tablespoon; Cayenne pepper - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Olive oil - ¼ cup; Water - 1 cup; Chopped fresh parsley - ¼ cup

Ingredients for - Moroccan Shabbat Fish

1. Red bell pepper, cut into thin strips 1

2. Tomatoes, sliced 3

3. Tilapia fillets 6 (6 ounce)

4. Paprika 2 tablespoons

5. Chicken bouillon granules 1 tablespoon

6. Cayenne pepper 1 teaspoon

7. Salt and pepper to taste 1 teaspoon

8. Olive oil ¼ cup

9. Water 1 cup

10. Chopped fresh parsley ¼ cup

How to cook deliciously - Moroccan Shabbat Fish

1 . Stage

Preheat an oven to 200 degrees F (95 degrees C).

2 . Stage

Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.

3 . Stage

Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.

4 . Stage

Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.