Moroccan Baked Fish
Vibrant, tender white fish baked in a fragrant, spicy tomato and bell pepper sauce infused with garlic and cilantro.
Ingredients
- •4 firm white fish fillets like tilapia, cod, or sea bass (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, thinly sliced
- •3 ripe Roma tomatoes, diced
- •2 tablespoons tomato paste
- •1 teaspoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper or red pepper flakes (optional)
- •1/2 cup fresh cilantro, chopped
- •1/2 cup water
- •1 lemon, sliced into thin rounds
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Pat the fish fillets dry with paper towels and season both sides lightly with salt, pepper, and a drizzle of olive oil.
- 3
Heat the remaining olive oil in a large oven-safe skillet or wide baking dish over medium-high heat on the stovetop.
- 4
Add the sliced red and green bell peppers and garlic to the skillet, sautéing for about 5 minutes until they begin to soften.
- 5
Stir in the diced tomatoes, tomato paste, paprika, cumin, turmeric, cayenne pepper, and half of the chopped cilantro.
- 6
Pour in the water, mix well to combine everything into a rich sauce, and let it simmer for 5 minutes until the tomatoes break down.
- 7
Nestle the seasoned fish fillets directly into the simmering sauce, spooning some of the vegetable mixture over the top of each piece.
- 8
Arrange the lemon slices evenly over the fish and sprinkle the remaining cilantro on top.
- 9
Transfer the skillet into the preheated oven and bake uncovered for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
- 10
Remove from the oven and serve warm with crusty bread or couscous to soak up the flavorful sauce.
💡 Chef tips
- Make-ahead tip: You can prepare the pepper and tomato sauce a day in advance and store it in the fridge; simply reheat it on the stove, add the fish, and bake when ready.
- Fish substitution: Any thick, flaky white fish fillets work wonderfully in this recipe, such as halibut, tilapia, or snapper.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop.
✅ How it should turn out
The finished dish features flaky, tender fish bathed in a brightly spiced, aromatic tomato and pepper sauce topped with caramelized lemon slices.