Moroccan Shabbat Fish
Jews and certain Christians celebrate Shabbat or Sabbath on the seventh day of the week. This day of rest is referred to the Biblical creation of the heavens and earth all within six days. Along with this, it’s a remembrance that the Messianic Age is imminent. The Shabbat is observed as a day to rest as it entails the halt of work activities and other rigor exercises.
According to Jewish laws, the Shabbat is observed before sunset on Friday evening until sunset on Saturday night. It is tradition to observe Shabbat by reciting a blessing and lighting candles. Along with this are three meals from Friday evening, early afternoon and late afternoon. Often the meal will begin with a blessing that’s known as Kiddush, and another one is recited over challah. To close Shabbat, a Havdalah blessing is practiced.
When you want to observe Shabbat, it’s best to be prepared. To do this, preparing three meals is important. Today, you’ll learn one of the most popular dishes enjoyed during Shabbat which is the Moroccan Shabbat Fish.
What You’ll Need:
6 tilapia fillets
1/4 cup chopped parsley
1 Red Bell Pepper
2 tablespoons paprika
3 sliced tomatoes
1 teaspoon cayenne pepper
1 cup water
1 tablespoon chicken bouillon
1/4 cup olive oil
salt and pepper to taste
- Set your oven to preheat at 200 degrees Fahrenheit.
- Add a layer of sliced tomatoes and red peppers on the baking dish and arrange the tilapia fillets on top.
- Combine water, olive oil, pepper, salt, cayenne, chicken bouillon, and paprika. Mix this well along. Dash parsley.
- Cover the dish with foil and bake for about one hour.