This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.
One Pan Moroccan Fish
I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.
This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!
How can you tell when fish is cooked through?
Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.
Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.
If you like this Moroccan inspired recipe, check out these others:
Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
Add capers and serve!
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This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!
Israeli Salad Recipe
I discovered the delicious Israeli salad a number of years back on a trip to Israel and I have loved it ever since. I often forget about this simple salad, and go a long time without making it. This summer I am teaching art classes at the Jewish Community Center and have rediscovered my love for it, as they often have it in the Cafe. Now that your tomatoes are ripening, get ready to make this delicious salad all season long! Low-carb, vegan-friendly option, and so so simple to toss together!
Ingredients for this Israeli Salad:
Extra-virgin olive oil
Salt and pepper, to taste
Feta cheese (optional)
Green pepper (0ptional)
How to Make it:
This isn’t complicated to make, but does involve some chopping! Once that’s done, place all the ingredients in a bowl and toss to coat!
How long will this last?
I keep this salad for up to 5 days in the refrigerator, but it is best served within 2-3 days.
If you like this salad recipe, check out these others:
1 15 oz. can chickpeas, rinsed and drained (optional)
Combine cucumbers, tomatoes, onion, and parsley in a medium mixing bowl.
Add in lemon juice, olive oil, and spices and mix well to coat. Taste and adjust seasoning as desired.
Cover and refrigerate until ready to serve.
*Tip: to prevent salad from getting too watery, scoop out the seeds from the tomatoes before chopping.
**Photos updated April, 2017
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This Garden Veggie Pizza with Tart Cherry Balsamic Reduction is everything you want about summer: filled with fresh veggies, simple to put together and the most flavorful drizzle thanks to tart cherries. It uses my classic gluten-free and paleo pizza crust, with a white ricotta and garlic base, and can be thrown together SO quickly! Seriously, it’s so easy to make! Topped with all your in-season veggies and you have the ultimate summer veggie pizza. Made in partnership with the Cherry Marketing Institute!
Garden Veggie Pizza
I am so excited to partner with my friends at the Cherry Marketing Institute today to bring you this Garden Veggie Pizza with Tart Cherry Balsamic Reduction recipe straight from my CSA and garden to your kitchen! U.S.-grown Montmorency tart cherries can be enjoyed year-round, and you can find them dried, frozen and in canned forms, in addition to juice and concentrate. Today, we’re using dried tart cherries AND the tart cherry juice and they totally make this pizza!! I love the tart sweetness playing off the savory garden veggies and ricotta! It is the ultimate summer pizza combination.
SO, why do I choose Montmorency tart cherries? Well, let’s get a little science-y for a second! For one, they are abundant in anthocyanins – a natural compound that contributes to the ruby-red color and distinctive sweet-tart taste. This phytonutrient, a type of flavonoid, is also behind the potential health-promoting properties of Montmorency tart cherries. From exercise recovery to sleep and heart health to inflammation, like soothing arthritis symptoms these Montmorency tart cherries have been credited with an array of health advantages! I seriously love them so much!
Want other tart cherry recipes? Here are two of our favorites:
Just look at that cherry balsamic drizzle!!! And it’s so easy to make. This crust is no-fuss, paleo-friendly, and SO good. Seriously, I’ve tried A LOT of gluten-free pizza crusts and this one is my all-time favorite.
Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)
coarse sea salt and fresh ground pepper, for serving
Pre-heat oven to 350º.
Make tart cherry balsamic reduction by place juice and vinegar in a medium sauce pan and heat over medium. Bring to a boil and let cook for 2 minutes, or until the mixture has thickened slightly. You do not want to overcook this as it will turn to candy as it cools! Remove from pan and set aside in a small bowl to cool.
Meanwhile make pizza dough: In a bowl combine tapioca, coconut flour, flax seed, baking powder and salt. Add in the egg and shortening and mix with a wooden spoon to combine. Add the warm water and mix until the dough is smooth.
Place the dough on a piece of parchment paper. Top with another piece of parchment and using a rolling pin gently roll out the dough into a circle that is about 1/2" thick. Remove the top piece of parchment and par-bake in the pre-heated oven for 12 minutes.
Make the ricotta mixture by whisking together in a bowl the ricotta, parmesan cheese, garlic, chives, and ground pepper.
Top the par-baked dough with the ricotta mixture and spread to the edges, leaving 1/2" of space for the crust. Top with grated and drained zucchini, tomatoes and 2 tablespoons of the dried tart cherries.
Bake for an additional 20 minutes, or until the edges of the ricotta mixture is beginning to turn a light brown (the pizza crust doesn't change much color).
Take the pizza out and let cool for a few minutes before continuing on.
In a small bowl combine arugula, oil and a pinch of coarse salt and gentle massage the arugula to break it down slightly.
Top the pizza with the arugula, remaining tart cherries and drizzle with the tart cherry reduction. Top with coarse sea salt and ground pepper and enjoy immediately.
This is one of those ingredients that really pays off when you use a higher quality. If you have a very inexpensive balsamic vinegar you may need to reduce the cherry and balsamic glaze for longer to achieve the correct consistency.
To make paleo, sub ricotta for dairy-free version and omit parmesan cheese. Add 1/2 teaspoon salt to dairy-free ricotta mixture.
This serves 2, go ahead and double to make two pizzas to feed 4.
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This post is sponsored by the Cherry Marketing Institute. All thoughts and opinions are always 100% my own! I love tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!
This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker!
Instant Pot Chicken Cacciatore
This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers. The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!
Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!
Which instant pot to get?
I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.
What can I cook in instant pot?
Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?
How do you use an instant pot?
Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!
Watch the video:
Want more Instant Pot recipes? Try these pressure cooker favorites:
14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
2 tablespoons freshly parsley, plus more to garnish
1 teaspoon fresh thyme
1/4 cup balsamic vinegar
Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.
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This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!
This Pumpkin BBQ Sauce is a little twist on a classic bbq flavor with a hint of pumpkin spice! This super simple sauce contains no refined sugars, is paleo friendly and takes under 20 minutes to put together! It’s easy, and the perfect condiment to spice up your fall bbq.
Homemade BBQ Sauce is surprisingly easy to make once you have the right formula! We love this sauce because it’s so simple to make and is a great sauce for so many dishes! For this recipe all you need to do is add all of your ingredients to a pot and simmer away!
This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.
One Pan Chicken and Eggplant Recipe
Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta!
What other veggies can be used in this dish?
The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!
If you like this one pot recipe, check out these others:
In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
Add in fresh spinach, mix and let cook until spinach wilts.
Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
Taste and adjust spices as desired! Serve hot.
*Vegan? Simply sub out chicken for zucchini and other veggies of choice!
**Photos updated April, 2017.
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