Moroccan Braised Fish in Tomato (Printable Version)
Tender fish fillets braised in a rich, spiced tomato sauce with aromatic Moroccan flavors.
# What You Need:
→ Fish
01 - 4 skinless white fish fillets (cod, haddock, or halibut, about 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:
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 Advice:
01 -
- The tomato sauce creates this incredible velvety bed that keeps the fish impossibly tender
- Whole spices bloom into something fragrant that makes your entire kitchen feel warm
02 -
- Resist the urge to mess with the fish too much once its in the sauce it needs that gentle simmer time
- Letting the spices bloom in hot oil for that full minute makes a huge difference in depth
03 -
- Pat your fish completely dry before marinating for better spice adhesion
- Let the sauce come to room temperature before storing it overnight the flavors deepen incredibly