Moroccan Baked Fish
Vibrant, tender white fish baked in a fragrant, spicy tomato and bell pepper sauce loaded with garlic and cilantro.
Ingredients
- •4 firm white fish fillets like cod, halibut, or seabass (about 1.5 lbs / 700g)
- •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, minced
- •3 large ripe tomatoes, diced
- •2 tablespoons tomato paste
- •1 teaspoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon cayenne pepper (adjust to taste)
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh parsley, chopped
- •1/4 cup water or fish stock
- •1 lemon, sliced into rounds
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 400F (200C).
- 2
Pat the fish fillets dry with paper towels and season both sides lightly with salt and pepper.
- 3
Heat the olive oil in a large oven-safe skillet or baking dish over medium heat.
- 4
Add the sliced red and green bell peppers and cook for 5 minutes until they begin to soften.
- 5
Stir in the minced garlic, cooking for about 1 minute until fragrant.
- 6
Add the diced tomatoes, tomato paste, paprika, cumin, turmeric, cayenne pepper, half of the cilantro, and half of the parsley to the skillet.
- 7
Pour in the water, stir well to combine all the spices, and let the sauce simmer for 5-7 minutes until the tomatoes break down and thicken slightly.
- 8
Nestle the fish fillets directly into the bubbling pepper and tomato sauce, spooning some of the sauce over the top of each piece.
- 9
Top each fillet with a slice of lemon and scatter the remaining cilantro and parsley around the pan.
- 10
Transfer the skillet 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
- You can use firm fish fillets like tilapia or red snapper if cod or halibut are not available.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop.
- Serve this dish hot with crusty French bread or over a bed of fluffy couscous to soak up the delicious spiced sauce.
✅ How it should turn out
The finished dish features flaky, moist fish enveloped in a rich, aromatic tomato and pepper sauce with a bright citrus finish and a wonderful aroma of cumin and garlic.