Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 lb firm fish fillets
4 potatoes -- roasted and
1 sliced
2 green peppers -- and,Sliced
1 sauteed
2 tomatoes --,Sliced
1 salt and black,Fresh Ground
1 pepper --,To Taste
1 lemon
Charmoula Sauce ================
1/2 c cilantro,Chopped
1/2 c parsley,Chopped
5 cloves garlic -- finely
1 chopped
5 T lemon juice
1 1/2 t salt
1 t paprika
1/3 t cumin,Ground
1 cayenne pepper --,To Taste
1/2 c olive oil,or more

1. Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9-
by 13-inch baking pan, lay roasted potatoes slices, sauteed green
peppers, and sliced tomatoes. Arrange fish fillets on top of the
vegetables. Season with salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon.

2. Bake until fish is done (10 to 15 minutes, depending on size of
fish).

Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt,
paprika, cumin, and cayenne. Add enough olive oil to make a thick
sauce.

Fish Pyramid With Green Sauce - Bea Sandler

2 lbs. cooked fish,boned and
-flaked*
1 c core of the cabbage,sliced
-very thin
2 tomatoes,cut in small cubes
1/2 t black pepper
1 t salt
2 T lemon juice
1/4 c mayonnaise
1/2 c mayonnaise
1/4 c lemon juice
1/2 t salt
1/4 t black pepper
1/2 c fresh dill**,Chopped
1/4 c pickle relish
2 hard boiled eggs,sliced
2 tomatoes,cut in slices
1/4 c black olives
5 parsley sprigs.

Combine 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut
or any white fish), 1 cup CORE of the CABBAGE, sliced very thin, 2 TOMATOES, cut in small cubes, 1/2 tsp. BLACK PEPPER, 1 tsp. SALT, 2 Tbs. LEMON JUICE and 1/4 cup MAYONNAISE or enough to just hold mixture together. Shape into a pyramid on a 12 inch plate (with hands moistened with water). Combine ½ cup MAYONNAISE, 1/4 cup LEMON JUICE, 1/2 tsp. SALT, 1/4 tsp. BLACK PEPPER, ½ cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color) and 1/4 cup PICKLE RELISH. Pour the Green Sauce over the pyramid.

Garnish around edge of plate with 2 sliced HARD BOILED EGGS, 2 TOMATOES cut in slices, alternately overlapping each other around the plate, 1/4 cup BLACK OLIVES uniformly placed around the edge of the plate with 4 or 5 PARSLEY SPRIGS.

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