Spicy Moroccan Baked Fish (Printable)
North African spices, tomatoes and peppers baked with flaky white fish for a vibrant, gluten- and dairy-free dinner.
# What You'll Need:
→ Fish
01 - 4 skinless white fish fillets (such as cod, snapper, or haddock), about 5 ounces each
02 - 1 tablespoon olive oil
03 - Juice of 1 lemon
04 - Salt, to taste
05 - Black pepper, to taste
→ Marinade and Sauce
06 - 2 tablespoons olive oil
07 - 1 medium onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1 red bell pepper, sliced
10 - 14 ounces canned diced tomatoes or 3 medium tomatoes, chopped
11 - 2 tablespoons tomato paste
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1 teaspoon sweet paprika
15 - 1/2 teaspoon ground turmeric
16 - 1/2 teaspoon cayenne pepper, adjust to taste
17 - 1/2 teaspoon ground cinnamon
18 - 1/2 teaspoon chili flakes (optional, for extra heat)
19 - Salt, to taste
20 - Black pepper, to taste
21 - 1 small bunch fresh cilantro, chopped
22 - 1 small bunch fresh parsley, chopped
# How to Make It:
01 - Set oven to 400°F (200°C) and allow to fully preheat.
02 - Pat fish fillets dry. Coat with 1 tablespoon olive oil, lemon juice, salt, and black pepper. Reserve until ready to cook.
03 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
04 - Add minced garlic and sliced red bell pepper; cook for another 2 to 3 minutes.
05 - Stir in diced tomatoes, tomato paste, cumin, coriander, paprika, turmeric, cayenne, cinnamon, chili flakes (if using), salt, and pepper. Simmer uncovered for 5 to 7 minutes until slightly thickened.
06 - Mix in half of the chopped cilantro and half of the parsley.
07 - Spread the sauce in a baking dish. Nestle the fish fillets into the sauce and spoon some sauce over each piece.
08 - Transfer to the oven and bake uncovered for 18 to 22 minutes, or until fish flakes easily with a fork.
09 - Remove from oven and garnish with remaining cilantro and parsley before plating.
# Expert Suggestions:
01 -
- The sauce does the heavy lifting, infusing every fillet with layers of flavor, leaving just enough heat behind.
- It comes out looking and tasting far fancier than the effort actually required, making midweek dinners feel like a private party.
02 -
- Never crowd the fish in the pan—or you'll wind up with steamed fillets instead of that luscious, slightly roasted result.
- Resist the urge to skimp on herbs; generous handfuls added at the end keep everything tasting alive and not flat.
03 -
- Sprinkle a pinch of flaky sea salt over the fish just before serving; it makes each bite pop.
- Finishing the sauce with a glug of good olive oil is the unskippable flourish for that Moroccan sheen.