This is Moroccan inspired, but instead of using cumin I use garam masala. I find cumin overpowering and garam masala a perfect blend of flavors. If you don’t like cilantro feel free to leave it out. A quick tip on garnishing: I don’t garnish just to make it pretty, garnishing is a very important part of finishing off a dish flavor wise. If you cook with herbs, they have a very important but different flavor, and when you put those fresh herbs back into the dish at the end, the cooked and fresh flavors meet and create a blend that is essential to rounding out the dish.
There is nothing like a whole fish, it is more tender, flavorful and a whole different experience. But if the bones are too annoying or if the idea of a whole fish is just not what you are emotionally up to right now, try this exact recipe with any fish filet, leaving the skin on and instead of the first 4 minutes, just sear them for 2. Everything else about the recipe can stay the same.
Tachina is so delicious and so good for you! It is rich in minerals and one of the best sources of calcium. Double or triple the recipe and have for the week! (Just keep in fridge and then bring to room temperature)
I know this lasagna seems like it has an extra step of making the tomato sauce but it is so quick to just throw it all in a dish and stick it in the oven while the sweet potatoes are roasting! If you really don’t want this step feel free to use good quality ready made tomato sauce.
Ok, before you ignore this recipe listen up! Even if you don’t like coconut or curry or anything in this recipe, make it once and you will shock yourself in how incredibly delicious it is. I have made this dish for the pickiest of clients who say they don’t like any of these ingredients but when it is put together it will shock your palate with flavors you didn’t know existed and you didn’t know you have been missing all these years!