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Moroccan Baked Fish

Written By: أوراق التوابل

Recipe Card

Prep Time:

10 Min

Cooking Time:

45 Min

Serving:

4 Portion

Category:

Main Course

Cuisine:

Morocco

Baked fish Moroccan-style with spices, herbs, tomatoes and olives. This easy recipe can be served immediately or at room temperature, making it perfect for a dinner party or include it as part of a buffet.  

Ingredients

2 large cloves garlic, minced 

1 tbsp minced flat-leaf parsley leaves 

1 tbsp minced cilantro leaves 

2 tsp Casablanca Fish Blend 

1 pinch saffron threads, crushed 

2 tbsp white wine vinegar (or same amount of apple cider vinegar) 

Juice of 1 lemon 

1 tbsp tomato paste 

1 ½ pounds fish fillets (4 fillets): fluke, black sea bass, hake 

1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices 

3 tbsp extra virgin olive oil 

Salt and black pepper for taste 

1 red bell pepper, cored and slivered 

1 pint (1 pound) cherry tomatoes, halved 

Half-cup pitted Kalamata olives

Instruction

1

Combine garlic, parsley, cilantro, Moroccan Baked Fish and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated. 

2

Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain. 

3

Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through. Enjoy! ❤️. 

Spice Used in This Recipe

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