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Moroccan Fish

April 07, 2021
Photo: Justin CovingtonPhoto: Justin Covington

Fish has always been one of the most symbolic of foods for the Jews: It represents immortality, fertility, and the special relationship between the Jewish people and the Torah. After the afternoon services on the first day of Rosh Hashanah, it is customary to perform the Tashlich (throwing away) ritual—throwing bread crumbs into the water, symbolically casting off your sins—near a body of flowing water, preferably

Featured in: A Taste of Morocco for the New Year

Great for: Rosh Hashanah


  • ½teaspoon saffron threads
  • One 4-pound fillet of salmon
  • Salt and freshly ground pepper to taste
  • ¾cup chopped fresh flat-leaf parsley
  • ¾cup chopped fresh cilantro
  • 1entire head of garlic, peeled and minced
  • 4medium tomatoes, sliced in rings
  • 1red pepper, sliced in rings
  • 3lemons, sliced in rings
  • ¼cup olive oil
Yield: 8-10 servings


  • Step 1

    Preheat the oven to 350 degrees and place the entire fish in a glass or earthenware baking dish. Pour oil around fish.

  • Step 2

    Dissolve the saffron in about 1/2 cup of boiling water and let it sit for a few minutes.

  • Step 3

    Sprinkle the fish with salt and pepper to taste. Then cover with the 1/2 cup of the parsley, 1/2 cup of cilantro, the garlic, tomatoes, red pepper, and lemons. Then sprinkle the saffron water over the fish and tomatoes.

  • Step 4

    Bake, uncovered, for 20-25 minutes, or until golden and crisp. Sprinkle with the remaining chopped parsley and cilantro.