Shabbat Fish

Flora S.


  • 1 red bell pepper cut into thin strips
  • 3 to matoes sliced
  • 6 6 ounce tilapia fillets
  • 2 tablespoons paprika
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • ¼ cup olive oil
  • 1 cup water
  • ¼ cup chopped fresh parsley


  • Preheat an oven to 200 degrees F.
  • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
  • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm