Sometimes a simple preparation is the best. Case in point: this Moroccan-Spiced Slow-Cooked Fish. Marinate halibut, cod or even salmon with some warm spices and a little olive oil, then let it slow cook a couple hours. Add some veggies and you’re done.
This is an adaptable recipe. Use whatever firm fish you like (fish steaks also work well, instead of fillets). This time around I used cod because it was on sale this week. Leftovers are tasty with rice or stuffed into corn tortillas with some shredded cabbage for easy fish tacos.
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