|Slow-Roasted Fish in Moroccan Chermoula Sauce with Fig & Prosciutto|
Author: Yvonne Cornell (Adapted from Bon Appetit)
- ¼ bunch cilantro, leaves and stems separated, stems finely chopped
- 1 fresno or jalapeño chile, seeded if desired, finely chopped
- 1 garlic clove, finely grated
- ¼ cup olive oil
- 1 TBSP tomato paste
- 1 tsp paprika
- ½ tsp. crushed red pepper flakes
- ½ tsp honey
- ¼ tsp allspice (or ½ tsp cinnamon and ½ tsp ground cloves)
- 1 TBSP sherry vinegar or red wine vinegar
- 1 - 1.5 lb fish (choose your favorite. I prefer halibut or salmon. Original calls for skin-on black cod)
- 2 pints Sun Gold or cherry tomatoes, halved or whole, or both, depending on your available time)
- kosher salt and freshly ground pepper
- thinly sliced prosciutto to taste
- fresh figs to taste, quartered or halved
- Preheat oven to 300° F.
- Mix cilantro stems, chile, garlic, olive oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 TBSP vinegar in small bowl.
- Place fish in shallow baking dish.
- Scatter tomatoes around the sides of fish.
- Spoon chermoula on top of fish and spread across the surface with the back of a spoon.
- Season with salt and pepper.
- Roast in oven until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
- Transfer fish to a platter, breaking into large pieces.
- Spoon tomatoes and roasting juices over fish.
- Drizzle with more vinegar if desired.
- Top with cilantro leaves, prosciutto, and figs.
- This makes a great leftover the next day served on greens for lunch :)
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/08/17/the-fig/