Moroccan Baked Fish
Vibrant, tender white fish baked in a fragrant, spicy tomato and bell pepper sauce.
Ingredients
- •4 white fish fillets such as tilapia, cod, or halibut (about 6 oz each)
- •3 tablespoons extra virgin olive oil
- •1 red bell pepper, sliced into thin strips
- •1 green bell pepper, sliced into thin strips
- •4 cloves garlic, thinly sliced
- •3 large ripe tomatoes, diced
- •2 tablespoons tomato paste
- •1 teaspoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper (optional for heat)
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh parsley, chopped
- •1/3 cup water
- •1 lemon, sliced into rounds
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 2
In a wide, oven-safe skillet or baking dish, heat the extra virgin olive oil over medium heat.
- 3
Add the sliced red and green bell peppers and garlic to the skillet, sautéing for about 5 minutes until they begin to soften.
- 4
Stir in the diced tomatoes, tomato paste, sweet paprika, ground cumin, ground turmeric, and cayenne pepper, cooking for another 5 minutes until the tomatoes start to break down and release their juices.
- 5
Pour in the water and mix well to create a rich sauce, then stir in half of the chopped cilantro and parsley.
- 6
Season the fish fillets with salt and black pepper on both sides, and nestle them directly into the simmering vegetable sauce.
- 7
Top each fish fillet with a slice or two of fresh lemon and scatter the remaining cilantro and parsley over the top.
- 8
Transfer the skillet or baking dish to the preheated oven and bake uncovered for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
💡 Chef tips
- For the best flavor, use firm-fleshed white fish like cod, halibut, or sea bass that hold up well in the robust sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Serve this dish hot with crusty artisanal bread or fluffy couscous to soak up the delicious, aromatic sauce.
✅ How it should turn out
The finished dish features flaky, tender fish bathed in a brightly spiced, aromatic tomato and pepper sauce that smells wonderfully of garlic, cumin, and fresh herbs.