Talipia fillets are baked on top of layers of peppers and tomatoes, together with a seasoned chicken stock. Serve this delicious dish with lots of bread to soak up the juices.
Really loved the flavors of this. I found the temperature too low. After an hour, my fish was nowhere near ready. I will make it again but will have to tweak the cooking time/temperature. - 31 May 2011
I replaced one of the tablespoons of paprika with a tablespoon of Ras-El-Hanout .very tasty dish ! - 12 Jun 2014
I'm the one who submitted the recipe, and I have since made the fish on the stove top in a skillet. I think it is much better, the sauce is much thicker and the fish more tender! Give it a try! - 25 Apr 2010 (Review from Allrecipes US | Canada)