Description
Classic Spicy Moroccan Fish is a flavorful and aromatic dish featuring white fish fillets simmered in a rich tomato and spice sauce. Infused with cumin, paprika, coriander, turmeric, and a hint of cayenne, this Moroccan-inspired recipe delivers a perfect balance of heat and savory depth. It is traditionally cooked in a tagine but can be easily prepared in a skillet for a simple yet authentic meal, perfect served with couscous, rice, or warm bread.
Ingredients
Scale
Fish and Marinade
- 4 white fish fillets (such as cod, tilapia, or snapper)
- 2 tablespoons olive oil
- Juice of 1 lemon
Vegetables and Aromatics
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 garlic cloves, minced
- 2 tomatoes, grated or finely chopped
Spices and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
Liquids
- ½ cup water
Instructions
- Prepare the base: In a large skillet or shallow pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper, sautéing them for 4 to 5 minutes until they soften and become fragrant.
- Add garlic and tomatoes: Stir in the minced garlic, grated tomatoes, and tomato paste. Continue cooking for another 3 to 4 minutes, allowing the mixture to thicken slightly and develop rich flavors.
- Incorporate spices: Add ground cumin, sweet paprika, ground coriander, turmeric, cayenne pepper, salt, and pepper into the skillet. Stir well to combine all the spices evenly within the sauce base.
- Simmer the sauce: Pour in ½ cup of water and bring the mixture to a gentle simmer, allowing the flavors to meld together perfectly.
- Cook the fish: Nestle the white fish fillets carefully into the simmering sauce. Drizzle the remaining tablespoon of olive oil and freshly squeezed lemon juice over the fish.
- Cover and cook: Cover the skillet and reduce the heat to low. Let the fish cook gently for 10 to 12 minutes, or until it is opaque throughout and flakes easily with a fork.
- Garnish and serve: Just before serving, sprinkle the chopped fresh cilantro and parsley over the top to add a burst of freshness and color.
Notes
- Serve this dish with warm bread, couscous, or rice to soak up the delicious and flavorful sauce.
- This recipe is traditionally cooked in a tagine, but a skillet works beautifully, allowing easy preparation.
- Adjust the amount of cayenne pepper based on your preferred spice level for milder or hotter flavor.
