Moroccan Stuffed Fish
A vibrant and aromatic dish featuring tender white fish fillets stuffed with a zesty, herb-packed chermoula filling and simmered in a rich tomato-pepper sauce.
Ingredients
- •4 white fish fillets (such as sea bass, tilapia, or cod), about 6oz 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 red chili flakes (optional)
- •3 tablespoons extra virgin olive oil
- •1 tablespoon lemon juice
- •1 large red bell pepper, sliced into strips
- •1 can (14oz) crushed tomatoes
- •1/2 cup water
- •1 teaspoon salt
- •1/2 teaspoon black pepper
Instructions
- 1
In a small bowl, combine the chopped cilantro, parsley, minced garlic, cumin, paprika, chili flakes, 2 tablespoons of olive oil, lemon juice, and half of the salt and pepper to create the chermoula stuffing.
- 2
Lay the fish fillets flat and spread a generous tablespoon of the chermoula mixture over the center of each fillet, then fold the fish over or roll it up tightly to enclose the filling.
- 3
In a large skillet or wide pot, heat the remaining tablespoon of olive oil over medium heat and sauté the bell pepper strips until they begin to soften.
- 4
Pour the crushed tomatoes and water into the skillet, stirring in the remaining salt and pepper, and bring to a gentle simmer.
- 5
Carefully place the stuffed fish fillets into the sauce, spooning a little sauce over the top of each piece.
- 6
Cover the skillet and simmer for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Serve hot, garnished with extra fresh cilantro if desired.
💡 Chef tips
- Use a firm-fleshed fish like sea bass to ensure the fillets hold their shape well during the stuffing and simmering process.
- You can prepare the chermoula stuffing up to 24 hours in advance and store it in the refrigerator to allow the flavors to meld.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.
✅ How it should turn out
The finished dish should feature succulent, tender fish infused with the bright, earthy flavors of fresh herbs and garlic, all tied together by a savory, slightly spicy tomato sauce.