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Parve
Easy
2 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Ras el hanout is a Moroccan spice blend that features spices such as cumin, ginger, turmeric, and cinnamon. It pairs beautifully with this vegetable mix of red onion, cauliflower, chickpeas, and carrots. I like to serve it over instant couscous to round out the meal. Find more sheet pan fish dinners perfect for the 9 Days.
1/2 head fresh cauliflower, bug-free
1 package Tuscanini Chickpeas
1 red onion
10 baby carrots, sliced in half lengthwise
2 tablespoons oil, divided
1 tablespoon Pereg Ras el Hanout, divided
2 fillets red snapper, approximately 12 ounces
1 teaspoon Gefen Paprika
Preheat oven to 425 degrees Fahrenheit.
Toss the cauliflower, chickpeas, onion, carrots, one tablespoon of oil, and 1/2 tablespoon of ras el hanout in a large bowl.
Pour the veggies onto a greased baking sheet. Lay the fish over the vegetables. Drizzle the fish with remaining oil, ras el hanout, and paprika. Bake for 20 to 25 minutes. Serve over couscous.
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