Moroccan Baked Fish with Spicy Tomato and Pepper Sauce
This traditional Moroccan fish dish features tender white fish fillets baked in a fragrant, vibrant sauce made of sweet peppers, tomatoes, garlic, and warm spices.
Ingredients
- •4 skinless cod or halibut fillets (about 6 oz / 170g each)
- •1/4 cup extra-virgin olive oil (60ml)
- •1 large red bell pepper, cut into thin strips
- •1 jalapeño pepper, seeded and finely chopped
- •6 cloves garlic, thinly sliced
- •1 can (14.5 oz / 400g) diced tomatoes with juices
- •2 tablespoons tomato paste
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon kosher salt, plus more for seasoning fish
- •1/4 teaspoon freshly cracked black pepper
- •1/2 cup fresh cilantro, coarsely chopped
- •1 lemon, sliced into thin rounds
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Pat the fish fillets dry with paper towels and season lightly on both sides with salt.
- 3
Heat the extra-virgin olive oil in a large oven-safe skillet or heavy ovenproof pan over medium heat.
- 4
Add the sliced red bell pepper and chopped jalapeño to the skillet, cooking for 5 to 7 minutes until softened.
- 5
Stir in the sliced garlic, sweet paprika, ground cumin, and ground turmeric, sautéing for 1 minute until highly fragrant.
- 6
Whisk in the tomato paste and add the diced tomatoes with their juices, simmering for 5 minutes until the mixture thickens slightly; season with salt and pepper.
- 7
Nestle the seasoned fish fillets deep into the simmering sauce, lay the lemon slices on top of the fish, and sprinkle with half of the fresh cilantro.
- 8
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.
- 9
Garnish with the remaining chopped cilantro and serve hot directly from the pan.
💡 Chef tips
- For even deeper flavor, toss the fish in a tablespoon of olive oil, lemon juice, and a pinch of paprika 30 minutes before cooking.
- Serve this dish alongside warm, crusty challah or couscous to soak up the aromatic tomato sauce.
- Store leftovers in a sealed container in the refrigerator for up to 2 days and reheat gently over low heat on the stovetop.
✅ How it should turn out
The finished dish displays flaky white fish bathed in a rich, reddish-orange sauce, filling the kitchen with an aroma of roasted garlic and warm spices, delivering a savory and smoky flavor profile.