All Things Food – Moroccan Memories – Moroccan Cod


Moroccan Cod

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 2 tbsp. quick mixing flour
  • 3/4 tsp. dried thyme,divided
  • 1/2 tsp. garlic pepper
  • 4 x 4oz. cod fillets
  • 2/3 cup chicken broth
  • 2 tbsp. EVOO (extra virgin olive oil)
  • 1 small onion, thinly sliced
  • 1/3 cup pitted green olives, halved
  • 1/3 cup dried apricot halves
  • 1/4 cup thinly sliced roasted red peppers (optional)
  • 2 tsp. orange zest(freshly grated)


  1. In a shallow dish combine flour, 1/2 tsp. of the thyme, and garlic pepper. Place 1 fillet in flour; turn to coat both sides, shaking off excess.Repeat with remaining fillets. Set aside.
  2. In a small bowl whisk remaining flour mixture into broth;set aside.
  3. In a large non-stick skillet, heat oil over medium heat. Add onion; cook and stir for 1 minute. Push onion to pan edges; add fillets. Cook 2 minutes; turn fillets. Add olives, apricots and (if desired) the roasted red peppers. Whisk the reserved broth mixture and add to the skillet; add remaining 1/4 teaspoon thyme.
  4. Reduce heat to medium-low. Cook, covered, for 5 to 8 minutes. Transfer fillets to a serving platter. Add orange zest to skillet, and add salt and pepper to taste. Spoon over fillets and serve.

**Suggested sides – couscous / steamed rice, lightly steamed greens/green vegetables.

Enjoy a little journey with your tastebuds this summer season and who knows…

maybe you might be looking to take a journey to the destination for the inspiration!


About traveliciousdee

Deborah Peniuk is the owner of AYA Life , a travel consulting company that brings dreams to life; and she is @TraveliciousDee, a creative outside-the-box travel planner & retreat builder who has empowered clients to travel since the 1990's. Specializing in small group travel she creates retreats for all doctrines of health and wellness. Her team spirit and limitless imagination are key to anyone planning a memorable "outside the lines" experience.

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