Moroccan Baked Fish
Vibrant, tender white fish baked in a fragrant, spicy tomato and bell pepper sauce loaded with garlic and fresh herbs.
Ingredients
- •4 white fish fillets (such as tilapia, cod, or sea bass, about 6 oz each)
- •3 tablespoons olive oil
- •1 red bell pepper, thinly sliced
- •1 green bell pepper, thinly sliced
- •4 cloves garlic, thinly sliced
- •1 can (14 oz) crushed or diced tomatoes
- •2 tablespoons tomato paste
- •1 teaspoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper (optional, for heat)
- •1/2 cup fresh cilantro, finely chopped
- •1/2 cup fresh parsley, finely chopped
- •1 lemon, sliced into thin rounds
- •Salt and freshly ground black pepper to taste
- •1/4 cup water
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 and pepper.
- 3
Heat the olive oil in a large, oven-safe skillet or wide baking dish over medium heat.
- 4
Add the sliced red and green bell peppers and cook for about 5 minutes until they begin to soften.
- 5
Add the sliced garlic and cook for another minute until fragrant, making sure not to burn it.
- 6
Stir in the sweet paprika, ground cumin, turmeric, and cayenne pepper, cooking the spices for about 30 seconds.
- 7
Pour in the crushed tomatoes, tomato paste, and water, stirring well to combine the sauce, then let it simmer for 5 minutes.
- 8
Stir half of the chopped cilantro and parsley into the tomato sauce and season with salt and pepper to taste.
- 9
Nestle the fish fillets gently into the simmering sauce, spooning a little of the sauce over each piece.
- 10
Top each fillet with a slice of lemon and scatter the remaining cilantro and parsley over the top.
- 11
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 white fish fillets like halibut or snapper, or even bone-in fish steaks if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop.
- Serve hot with crusty French bread or fluffy couscous to soak up the delicious flavorful sauce.
✅ How it should turn out
The finished dish features flaky, tender fish bathed in a thick, aromatic, and spicy tomato-pepper sauce with a bright citrus finish.