Moroccan Stuffed Fish
A vibrant, aromatic dish featuring tender white fish fillets stuffed with a zesty herb and spice mixture, simmered in a rich, traditional Moroccan chermoula sauce.
Ingredients
- •4 white fish fillets (such as sea bass, tilapia, or cod), about 6oz each
- •1 cup fresh cilantro, finely chopped
- •1/2 cup fresh parsley, finely chopped
- •4 cloves garlic, minced
- •1 teaspoon sweet paprika
- •1/2 teaspoon ground cumin
- •1/4 teaspoon cayenne pepper
- •3 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon sea salt
- •1 red bell pepper, sliced into thin strips
- •1 medium tomato, sliced into rounds
- •1/2 cup water or vegetable broth
Instructions
- 1
In a small bowl, combine the chopped cilantro, parsley, minced garlic, paprika, cumin, cayenne, 2 tablespoons of olive oil, lemon juice, and salt to create the chermoula stuffing.
- 2
Lay the fish fillets flat and spread a generous tablespoon of the chermoula mixture onto the center of each fillet.
- 3
Roll the fillets up tightly and secure them with a toothpick if necessary, or fold them over if they are thick.
- 4
In a wide skillet or tagine, arrange the bell pepper strips and tomato slices to create a bed for the fish.
- 5
Place the stuffed fish rolls on top of the vegetables and spoon the remaining chermoula over the top of the fish.
- 6
Pour the water or broth into the bottom of the pan, cover, and simmer over medium-low heat for 20 to 25 minutes until the fish is opaque and flakes easily with a fork.
- 7
Remove the toothpicks before serving and drizzle with the remaining tablespoon of olive oil.
💡 Chef tips
- Ensure your fish has fins and scales to keep the dish strictly kosher; sea bass or tilapia are excellent choices.
- You can prepare the chermoula mixture up to 24 hours in advance to allow the flavors to deepen.
- Serve this dish over fluffy couscous or with crusty bread to soak up the flavorful sauce.
✅ How it should turn out
The finished dish should feature tender, moist fish infused with bright, herbaceous aromas and a savory, slightly spicy sauce that smells of garlic, cumin, and fresh citrus.