Moroccan Shabbat Fish


Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
6 fillets


  • 1 red bell pepper, cut into thin strips

  • 3 tomatoes, sliced

  • 6 (6 ounce) tilapia fillets

  • 2 tablespoons paprika

  • 1 tablespoon chicken bouillon granules

  • 1 teaspoon cayenne pepper

  • salt and pepper to taste

  • ¼ cup olive oil

  • 1 cup water

  • ¼ cup chopped fresh parsley


  1. Preheat an oven to 200 degrees F (95 degrees C).

  2. Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.

  3. Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.

  4. Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Nutrition Facts (per serving)

278 Calories
12g Fat
6g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 278
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 62mg 21%
Sodium 303mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 36g
Vitamin C 43mg 213%
Calcium 74mg 6%
Iron 1mg 8%
Potassium 995mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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