When the wind chills your bones, you need a meal that warms you from the inside out. This Spicy Moroccan Fish brings bold flavors and bright colors to your table in under an hour.
It is the perfect way to turn simple white fish into a restaurant-quality meal. You will love how the aromatic spices fill your kitchen with a cozy, inviting scent tonight.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy winter weeknights. It uses one single pan, which means your cleanup is fast and easy.
The sauce is rich and hearty, making it feel like a special treat. It is also naturally healthy and packed with feel-good ingredients like garlic and peppers.
Simple Method
You do not need to be an expert to master this dish. You simply create a fragrant spice paste and let the peppers soften.
The fish gently poaches in the sauce, keeping it incredibly tender and moist. Even if you are new to cooking seafood, you can do this with great success.
Ingredients You’ll Need
Most of these items are likely already in your pantry or easy to find.
- 4 white fish fillets (150g each), such as sea bass, cod, or snapper
- 60 milliliters extra virgin olive oil
- 8 cloves garlic, minced
- 30 grams tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground caraway
- 0.5 teaspoon red chili flakes
- 1 large red bell pepper, sliced into thin strips
- 240 milliliters water
- 0.5 teaspoon kosher salt
- 15 grams fresh cilantro, chopped
- 1 lemon, sliced into thin rounds
Step-by-Step Directions
- In a large, shallow skillet or tagine, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 60 seconds until fragrant, taking care not to brown it.
- Stir in the tomato paste, sweet paprika, smoked paprika, cumin, caraway, and chili flakes to create a spice paste.
- Add the red bell pepper strips and sauté for 5 minutes until they begin to soften.
- Incorporate the water and salt, bringing the liquid to a gentle simmer. Cover and cook for 10 minutes to develop the sauce base.
- Place the fish fillets into the sauce in a single layer, spooning the liquid over the top of each fillet.
- Arrange lemon slices and half of the chopped cilantro over the fish.
- Cover the skillet and simmer on low heat for 10 to 12 minutes, or until the internal temperature of the fish reaches 63 degrees Celsius (145 degrees Fahrenheit).
- Garnish with the remaining fresh cilantro and serve immediately.
Best Ways to Enjoy It
Serve this Spicy Moroccan Fish warm in shallow bowls to catch every drop of sauce. It tastes amazing with a side of fluffy couscous or crusty bread.
For a lovely date night, light a candle and pair it with a crisp white wine. The bright lemon slices make the dish look beautiful on the plate.
Storage & Reheating
Leftovers stay fresh in the fridge for up to two days. Store them in an airtight container to keep the flavors bold.
When reheating, use a small pan over low heat on the stove. Add a splash of water to loosen the sauce and keep the fish tender.
Tips for Best Results
- Do not let the garlic brown or it may turn bitter.
- Use fresh cilantro for the brightest flavor at the end.
- Adjust the chili flakes if your family prefers a milder heat.
- Pat the fish dry with paper towels before adding to the pan.
- For a winter twist, add a handful of chickpeas to the sauce.
- Spoon the sauce over the fish often to keep it juicy.
- Check the fish early to ensure you do not overcook it.
Easy Flavor Ideas
- Swap the caraway for ground coriander for a floral note.
- Use halibut or tilapia if you cannot find cod or snapper.
- Add a few green olives for a salty, briny pop.
- Stir in a spoonful of honey for a sweet and spicy balance.
Common Questions
Can I use frozen fish?
Yes, you can use frozen fillets for this recipe. Just make sure to thaw them completely and pat them dry before cooking.
Is this dish very spicy?
It has a nice warmth but is not overwhelming. You can reduce the chili flakes if you are serving picky eaters.
What if I do not have a tagine?
A large, deep skillet with a lid works perfectly. The heavy lid helps trap the steam to cook the fish evenly.
I hope this cozy fish dish brings a little extra warmth to your winter nights. It is a family favorite that makes any weeknight feel special. Happy cooking!
— Lidia
Classic Spicy Moroccan Fish in Rich Sauce
Ingredients
- 4 white fish fillets (150g each), such as sea bass, cod, or snapper
- 60 milliliters extra virgin olive oil
- 8 cloves garlic , minced
- 30 grams tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground caraway
- 0.5 teaspoon red chili flakes
- 1 large red bell pepper, sliced into thin strips
- 240 milliliters wate r
- 0.5 teaspoon kosher salt
- 15 grams fresh cilantro, chopped
- 1 lemon , sliced into thin rounds
Instructions
- In a large, shallow skillet or tagine, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 60 seconds until fragrant, taking care not to brown it.
- Stir in the tomato paste, sweet paprika, smoked paprika, cumin, caraway, and chili flakes to create a spice paste.
- Add the red bell pepper strips and sauté for 5 minutes until they begin to soften.
- Incorporate the water and salt, bringing the liquid to a gentle simmer. Cover and cook for 10 minutes to develop the sauce base.
- Place the fish fillets into the sauce in a single layer, spooning the liquid over the top of each fillet.
- Arrange lemon slices and half of the chopped cilantro over the fish.
- Cover the skillet and simmer on low heat for 10 to 12 minutes, or until the internal temperature of the fish reaches 63 degrees Celsius (145 degrees Fahrenheit).
- Garnish with the remaining fresh cilantro and serve immediately.
