Moroccan Braised Fish in Tomato (Printable)

Tender fish fillets braised in spiced Moroccan tomato sauce with aromatic herbs and warming spices.

# What You Need:

→ Fish

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

→ Marinade

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

→ Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 large onion, finely chopped
14 - 1 red bell pepper, diced
15 - 3 garlic cloves, minced
16 - 1½ teaspoons ground cumin
17 - 1 teaspoon paprika
18 - ½ teaspoon ground coriander
19 - ¼ teaspoon cayenne pepper
20 - 1 can (14.5 ounces) crushed tomatoes
21 - 2 tablespoons tomato paste
22 - ⅔ cup water
23 - 1 teaspoon sugar
24 - Salt and pepper to taste
25 - 1 bay leaf
26 - 2 tablespoons chopped fresh cilantro
27 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Place fish fillets in a shallow dish and drizzle with lemon juice, salt, and pepper. Allow to marinate for 10 minutes at room temperature.
02 - In a small bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, chopped cilantro, and parsley. Mix thoroughly to form a paste.
03 - Rub the marinade mixture onto both sides of each fish fillet, ensuring even coverage. Set aside while preparing the sauce.
04 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened and translucent.
05 - Stir in diced red bell pepper and cook for 3 minutes. Add minced garlic, cumin, paprika, coriander, and cayenne. Fry for 1 minute until fragrant, being careful not to burn the spices.
06 - Pour in crushed tomatoes, tomato paste, water, sugar, salt, pepper, and bay leaf. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until sauce slightly thickens.
07 - Gently nestle the marinated fish fillets into the simmering sauce. Spoon sauce over the top of each fillet to ensure full coverage.
08 - Cover and reduce heat to low. Simmer for 12 to 15 minutes, or until fish is just cooked through and flakes easily with a fork. Avoid overcooking to maintain texture.
09 - Remove and discard the bay leaf. Sprinkle with fresh cilantro and parsley just before serving.

# Expert Tips:

01 -
  • The fish stays incredibly tender and flaky while absorbing all those gorgeous spices
  • One pan does all the work and the sauce becomes something youll want to put on everything
  • Its fancy enough for guests but comes together on a busy Tuesday night
02 -
  • Resist the urge to stir the fish once its in the sauce or it might break apart
  • The sauce will continue to thicken as it rests so dont reduce it too much
  • Fish continues cooking after you remove it from heat so take it off slightly early
03 -
  • Make the sauce a day ahead and reheat it before adding the fish
  • Use a fish spatula to gently flip and remove the fillets intact

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