Baked Swai Talapia Fish with Saffron Peppers and Carrots

With Thanksgiving week coming up I am trying to cook on a lighter side this week. This fish recipe is so easy to put together. Saffron can be substituted with Tumeric. Saffron is more for color but still has a bit of a taste. And is one great spice to use with fish.




6 SWAI or tilapia fish fillets large

2 tbsp coconut oil

1/2 small green pepper

1/4 red pepper

1/4 yellow pepper

1 carrot

1 small onion

3 garlic cloves

pinch of Saffron

1 bay leaf

sea salt to taste

black pepper

pinch of sugar

Flat leaf parsley for Garnish



To Prepare

Chop up peppers into small pieces, chop onion, and shred carrot. Heat pan on medium high heat add coconut oil or any oil you like.

Add Peppers, carrots, onion, minced garlic, Saffron, pepper, bay leaf, just a small pinch of sugar, saute about 5-7 minutes. Taste and add salt to your liking. remove bay leaf and toss

Cut up fish into four pieces and very lightly salt it.  I used 10 oz fish fillet.

Start by layering pepper mixture and fish cover and bake at 350 for 45 minutes. The last 10 minutes of baking remove foil and let it bake (to remove some of the moisture)



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