For ➍4 fillets of firm white fish, 150 g each
8 small firm tomatoes
1 clove garlic, crushed
50 g almonds
Moroccan spice blend
8 leaves basil, shredded
olive oil
salt & fresh pepper
1 l salted water
4 sheets of baking paper or aluminium foil
Preheat oven to 200°C.
Brown almonds. Crush them.
Boil 1 l of salted water. Drop tomatoes in for 30 s. Cool under streaming cold water. Remove peels, seeds and juice.
Cube tomato meat. Add salt and pepper, 1 tbs olive oil, crushed garlic.
Brush some oil on both sides of the fish fillets. Add some salt and pepper.
On each sheet, put 3 tbs of tomato mix, a fish fillet, 2 pinches of spice blend, almonds and ½ tbs of oil.
Close the parcels.
Put in oven for 15 m.
Serve with couscous. Add some fresh herbs, like shredded parsley.
'Ras al hanut', 'spices of the master', consists of ginger, roses, cumin, cinnamon, cloves, pepper grains, and cubeb pepper. Each brand has its own specific blend.
