Moroccan Braised Fish in Tomato (Printable)

Tender fish simmered in aromatic tomato sauce with warm Moroccan spices

# What You'll Need:

→ Fish

01 - 4 skinless white fish fillets (cod, haddock, or halibut, about 5 oz each)
02 - Juice of 1 lemon
03 - 1 tsp salt
04 - ½ tsp ground black pepper

→ Marinade

05 - 2 tbsp olive oil
06 - 2 garlic cloves, finely minced
07 - 1 tsp ground cumin
08 - 1 tsp sweet paprika
09 - ½ tsp ground turmeric
10 - 1 tbsp chopped fresh cilantro
11 - 1 tbsp chopped fresh parsley

→ Tomato Sauce

12 - 2 tbsp olive oil
13 - 1 large onion, finely chopped
14 - 1 red bell pepper, diced
15 - 3 garlic cloves, minced
16 - 1½ tsp ground cumin
17 - 1 tsp paprika
18 - ½ tsp ground coriander
19 - ¼ tsp cayenne pepper
20 - 1 can (14 oz) crushed tomatoes
21 - 2 tbsp tomato paste
22 - ⅔ cup water
23 - 1 tsp sugar
24 - Salt and pepper, to taste
25 - 1 bay leaf
26 - 2 tbsp chopped fresh cilantro
27 - 2 tbsp chopped fresh parsley

# Directions:

01 - Place fish fillets in a shallow dish. Drizzle with lemon juice, salt, and pepper. Let marinate for 10 minutes.
02 - In a small bowl, mix olive oil, garlic, cumin, paprika, turmeric, cilantro, and parsley for the marinade. Rub onto both sides of the fish fillets. Set aside.
03 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and sauté for 4–5 minutes until soft.
04 - Add red bell pepper and cook for 3 minutes. Stir in garlic, cumin, paprika, coriander, and cayenne. Fry for 1 minute until fragrant.
05 - Pour in crushed tomatoes, tomato paste, water, sugar, salt, pepper, and bay leaf. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
06 - Gently nestle the marinated fish fillets into the sauce. Spoon some sauce over the top.
07 - Cover and simmer on low for 12–15 minutes, or until the fish is just cooked through and flakes easily.
08 - Remove bay leaf. Sprinkle with fresh cilantro and parsley before serving.

# Expert Tips:

01 -
  • The tomato sauce base freezes beautifully so you can make double and save half for an effortless dinner later
  • White fish absorbs these gentle spices without overwhelming the delicate flavor
  • Everything cooks in one pan which means less cleanup and more time enjoying the meal
02 -
  • Do not stir the fish once it is in the sauce or it might break apart. Spoon sauce over the top instead.
  • The sauce continues to thicken as it cools so do not reduce it too much during cooking.
  • Thin fillets might need only 8 minutes while thicker pieces could take up to 18 minutes.
03 -
  • Let the fish come to room temperature before cooking for even results
  • Warm your spices in the oil for 30 seconds before adding tomatoes to unlock their essential oils

Go back