Moroccan Braised Fish Tomato (Printable)
Fragrant white fish braised in spiced tomato sauce with cumin, paprika, and fresh herbs for authentic Moroccan flavors.
# 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 black pepper to taste
25 - 1 bay leaf
26 - 2 tbsp chopped fresh cilantro
27 - 2 tbsp chopped fresh parsley
# Directions:
01 - Arrange fish fillets in a shallow dish. Drizzle with lemon juice and season evenly with salt and black pepper. Allow to marinate for 10 minutes.
02 - In a small bowl, combine olive oil, minced garlic, ground cumin, sweet paprika, ground turmeric, chopped cilantro, and chopped parsley. Mix thoroughly to form a paste.
03 - Rub the spice 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 4–5 minutes until softened and translucent.
05 - Add diced red bell pepper to the skillet and cook for 3 minutes. Stir in minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Sauté for 1 minute until fragrant.
06 - Pour in crushed tomatoes, tomato paste, water, sugar, salt, black 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 tops of the fillets. Cover and reduce heat to low. Simmer for 12–15 minutes until fish is just cooked through and flakes easily with a fork.
08 - Remove and discard the bay leaf. Sprinkle fresh chopped cilantro and parsley over the dish. Serve immediately.
# Expert Tips:
01 -
- The spice blend creates layers of flavor without overwhelming the delicate fish
- Everything simmers in one pan, making cleanup surprisingly simple
- The sauce is so good youll want to soak up every last bit with bread
02 -
- Resist the urge to flip the fish while it braises or it might break apart
- The sauce continues thickening as it stands, so dont overreduce during cooking
- Thin fillets may need only 8 to 10 minutes while thicker cuts take the full 15
03 -
- Make the sauce ahead and refrigerate up to 2 days, then gently reheat before adding fish
- Letting the fish rest in the sauce off heat for 5 minutes makes it even more tender