Moroccan Braised Fish in Tomato Sauce (Printable)

Tender fish fillets simmered in rich, spiced tomato sauce with aromatic Moroccan flavors and herbs.

# What You 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

# How To Make It:

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. 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 becomes this velvety rich bed that keeps the fish incredibly moist
  • Its one of those rare dishes that tastes even better the next day
  • The spice blend hits that perfect warm comforting note without being overwhelming
02 -
  • Dont rush the sauce reduction step because that concentrated flavor is what makes this dish sing
  • Resist the urge to flip the fish constantly it will fall apart if you mess with it too much
03 -
  • Let the fish come to room temperature before cooking for even results
  • Toast your spices in a dry pan before adding them for next level flavor

Return