Couscous and Other Good Food from Morocco by Paula Wolfert

Author:Paula Wolfert
Language: eng
Format: epub
Publisher: HarperCollins

EQUIPMENT

Paper towels

Mixing bowl

Shallow glass dish for marinating

Small paring knife

Large, shallow ovenproof serving dish (preferably earthenware)

Aluminum foil

Working time: 45 minutes

Baking time: 1 hour

Serves: 6 to 8

1. Early in the day, wash the fish. If it smells “fishy,” rub the flesh with lemon juice and rinse off at once. Rub inside and out with some salt, then let stand 10 minutes. Rinse and pat dry with paper towels. Score the fish at 11/2-inch intervals.

2. Blend the herbs, spices, 1 teaspoon salt, the garlic, oil, and 1/4 cup lemon juice into a charmoula. Turn the fish in the charmoula to coat evenly, then rub it into the cavity. Let stand at least 30 minutes or longer, so that the spices penetrate the fish.

3. Meanwhile, separate the celery ribs, cut away the leaves, and wash well. With a sharp paring knife, scrape off the strings from the back of each rib. Cut lengthwise down the middle, then cut crosswise into 2-inch pieces. Set the celery pieces aside.

4. Preheat the oven to 400°.

5. Arrange the celery pieces, in one layer, in the baking dish. Lay the fish over celery and pour the charmoula over the fish. Add the chopped tomatoes. Wash the preserved lemon, remove the pulp, and chop the peel into dice. Sprinkle the lemon peel and chopped parsley over the fish. Cover with aluminum foil and bake 40 minutes.

6. Remove the foil and spoon the sauce over the fish to moisten. Raise the oven heat to the highest setting and continue baking the fish, uncovered, on the upper shelf of the oven for 20 minutes. Taste for seasoning—the dish should be slightly peppery—and add salt, if necessary. Serve at once or cool, cover, refrigerate, and reheat before serving.

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