Moroccan Stuffed Fish
A vibrant and aromatic Moroccan classic featuring tender white fish fillets stuffed with a zesty, herb-packed chermoula filling and simmered in a rich tomato-pepper sauce.
Ingredients
- •4 firm white fish fillets (such as sea bass, tilapia, or cod), about 150g each
- •1 cup fresh cilantro, finely chopped
- •1 cup fresh parsley, finely chopped
- •4 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •1/2 teaspoon turmeric
- •1/4 teaspoon cayenne pepper (optional)
- •3 tablespoons extra virgin olive oil
- •Juice of 1/2 lemon
- •2 large tomatoes, sliced into rounds
- •1 red bell pepper, sliced into strips
- •1/2 cup water
Instructions
- 1
In a small bowl, combine the chopped cilantro, parsley, minced garlic, cumin, paprika, turmeric, cayenne, 2 tablespoons of olive oil, and lemon juice to create the chermoula paste.
- 2
Lay the fish fillets flat and spread a generous tablespoon of the chermoula mixture over each fillet, then fold or roll the fish if thick, or simply layer two fillets together with the herb mixture in between.
- 3
In a wide skillet or tagine, arrange the tomato slices and bell pepper strips to create a bed for the fish.
- 4
Place the stuffed fish fillets on top of the vegetables.
- 5
Drizzle the remaining tablespoon of olive oil over the fish and pour the water into the bottom of the pan.
- 6
Cover the skillet and simmer over medium-low heat for 20 to 25 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Serve hot, spooning the flavorful tomato-pepper sauce from the bottom of the pan over the fish.
💡 Chef tips
- Ensure your fish has fins and scales to keep this dish strictly kosher; sea bass or tilapia are excellent, reliable choices.
- You can prepare the chermoula paste up to 24 hours in advance; the flavors actually deepen when left to sit in the refrigerator.
- If you prefer a thicker sauce, remove the fish once cooked and simmer the remaining liquid uncovered for an additional 5 minutes to reduce.
✅ How it should turn out
The finished dish should feature succulent, tender fish infused with bright, herbaceous notes, resting in a fragrant, slightly spicy tomato sauce that smells of garlic and warm Moroccan spices.