Name: Moroccan Fish
Cook time: 4500 s
Total time: 4500 s
Yield: 4
Ingredients: fresh Atlantic salmon, boneless fillet (you can substitute with branzino or Nile perch); lemon juice; canola or avocado oil; paprika (adjust to taste); hot paprika or ground cayenne pepper (optional for extra heat); turmeric; Kosher salt, to taste; Water, as needed; garbanzo beans (soaked overnight and partially cooked, or from a can, drained and rinsed); garlic cloves, peeled; red bell pepper, roughly sliced; sugar or honey; carrots (peeled and sliced into half moons) optional; olive oil (optional but recommended); A large handful of fresh cilantro, chopped

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Yarin Shachagi

Moroccan Fish

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