BAKED FISH WITH MOROCCAN SEASONING SPICE

Our Moroccan Spice is clear of character and delicate at the same time. It can be dusted on the fish fillet either dry or mixed with the spice and brushed on. As the fish bakes it will release some of its juices which will mix with the oil on the pan and, with a small amount of white wine added to the pan or a few drops of lemon juice added at the end will create a delicious sauce. The spice has the slightest background of heat but is mild-mannered, overall.

4 skinless fillets of fish about 5 ounces each – salmon, steelhead, sole, rockfish, halibut
1 ½ tsp kosher salt
4 ounces extra virgin olive oil
3-4 tsp CWL CHEF Moroccan Seasoning Spice
1 lemon, cut in half, seeds removed

Season fish fillets with salt. Brush with olive oil and sprinkle with Moroccan Spice. Place fillets on a baking sheet. Place baking sheet in 425° F oven and bake until fish is just cooked through, 8-12 minutes, depending on thickness of fillets. When cooked, fish will be easy to flake with a fork. Transfer to a warm serving platter. Pour oil and cooking liquids from baking sheet over fish, and squeeze lemon over the fillets.

Fish with Moroccan spice