I have drawn this recipe’s inspiration from the traditional Omani cuisine’s use of banana leaves to cover the meats when making Shewa but have chosen to use this technique in making fish instead of a meat dish. I have used the mutual spices used by both the Omani & Moroccan Cuisines to flavor the fish, also aromatizing it with fresh coriander (you can use parsley if you prefer, but coriander pairs better with these flavours). All together, make this dish a delicious and highly aromatic Moroccan/Omani fusion.
This Recipe is very healthy and diabetic friendly. It is impressive in presentation, as it is always nice to serve your food looking different from what everyone expects. It is Delicious and definitely takes out boredom from your recipe repertoire!