Moroccan Spicy Fish
Your family’s new Friday night staple. This Moroccan-inspired fish dish—also known as Chraime—is simple, easy to make and bursting with flavour. Made with white fish, a tangy tomato sauce and Jida’s Smokin’ Red Blend to perfectly bring it all together. You can have it on the table in less than 30 minutes.
4-6 fresh fish fillets (sea bass, haddock or cod) ¼ cup extra virgin olive oil plus 2 tablespoons for the sauce base
5 teaspoons Jida’s Smokin’ Red Blend
⅓ teaspoon sugar
2 teaspoon salt
10 garlic cloves, crushed
100g tomato puree
1 cups boiled water
1 lemon juiced
1 hot green chilli, finely chopped (optional)
Chopped coriander leaves to serve (optional)
Mix the garlic, Jida’s Smokin’ Red Blend, sugar and 2 tablespoons of olive oil in a small bowl to form a paste.
In a wide or flat pan, heat ¼ cup of olive oil over medium heat then add the paste, tomato puree and boiled water. Stir until fully combined.
When the sauce starts to bubble, add the fish side by side, skin facing down.
Add the lemon juice and, if needed, extra water so the sauce covers the fish. Bring to the boil then lower the heat, cover and allow to simmer for about 10 minutes.
Serve with a sprinkle of chopped coriander leaves and enjoy!
Enjoy with challah or bread - you’ll want to mop up every last drop