A delightful Moroccan-inspired fish dish with a zesty lemon and olive marinade, baked to perfection with tomatoes and onions.
Heat a small skillet over medium heat and add the lemon slices, a splash of water, a teaspoon of olive oil, and a pinch of sugar. Cook until the liquid evaporates and the lemons caramelize slightly.
Caramelizing the lemons enhances their natural sweetness and adds depth to the marinade.
In a microwave-safe bowl, warm the olive oil slightly and add the saffron threads. Let it steep for a few minutes.
Warming the oil helps release the saffron's color and flavor more effectively.
Combine the caramelized lemons, saffron oil, parsley, cilantro, salt, paprika, cumin, black pepper, garlic, and olives in a zip-top bag. Add the fish fillets and coat them well. Marinate in the refrigerator for 30 minutes.
Marinating the fish allows the flavors to penetrate, making it more flavorful.
Preheat the oven to 400°F (200°C).
Preheating ensures even cooking of the fish and vegetables.
Layer half of the onion slices and half of the tomatoes in a baking dish. Place the marinated fish on top, pouring the remaining marinade over it. Cover with the remaining onions and tomatoes.
Layering the vegetables ensures they cook evenly and absorb the marinade's flavors.
Cover the dish with foil and bake in the preheated oven for 40 minutes, or until the fish flakes easily with a fork.
Covering the dish with foil traps steam, keeping the fish moist and tender.
Transfer the fish and vegetables to a serving platter, drizzle with the cooking juices, and garnish with fresh cilantro leaves.
Serving the dish immediately ensures the fish remains warm and the flavors are at their peak.
