If you’re craving something bold, healthy, and unbelievably delicious, this Moroccan Fish recipe delivers it all in one pan. It’s layered with flaky fish, colorful vegetables, and Moroccan spices that infuse every bite with warmth and depth. Whether you’re hosting a dinner party or cooking a quick weeknight meal, this dish checks every box.
Inspired by the classic Chreime from North Africa, Moroccan fish brings vibrant color, aroma, and flavor to your table without requiring advanced skills or fancy tools. Best of all, it’s completely customizable—you can use salmon, cod, or any firm white fish. Ready to bring the Mediterranean to your kitchen?
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Healthy & Satisfying: Full of protein, veggies, and anti-inflammatory spices
- Big Flavor, Few Ingredients: A short list transforms into a rich, saucy masterpiece
- Great for Any Occasion: Perfect for Shabbat, family dinners, or entertaining guests
- One-Pan Wonder: Minimal cleanup with maximum impact
- Versatile: Works with different fish, spice levels, and vegetables
- Naturally Gluten-Free: No flour or breadcrumbs needed
Unlike other fish dishes, this Moroccan version simmers the fillets gently in a seasoned tomato-based sauce, locking in flavor and tenderness while keeping everything light and nourishing.
Ingredients Needed
For the Base:
- ▢ 4 fish fillets (about 4 oz each) – salmon, cod, or any firm white fish
- ▢ 1 red bell pepper, sliced into thin strips
- ▢ 1 long green pepper (or 2 jalapeños for extra heat), sliced
- ▢ 2–3 carrots, peeled and sliced (optional)
- ▢ 1 russet potato, peeled and cubed (optional)
- ▢ 5–6 garlic cloves, halved
For the Sauce:
- ▢ ⅓ cup olive oil, plus more if needed
- ▢ 1 tbsp tomato paste
- ▢ ¾–1 cup water – adjust for thickness
- ▢ 1 tbsp sweet paprika
- ▢ ½ tbsp hot paprika – use more sweet paprika if preferred mild
- ▢ 1 tsp salt
- ▢ ½ tsp cumin
- ▢ ¼ tsp turmeric
- ▢ ½ cup fresh cilantro, chopped
- ▢ 1 lemon, half sliced, half for juicing
How to Make Moroccan Fish
1. Prep the Vegetables
Slice bell pepper, green pepper, and carrots into thin strips. Cut the potato into 1-inch pieces. Halve the garlic cloves.
🧄 Tip: Keeping vegetables uniform in size ensures even cooking.
2. Sauté the Base
Heat a large sauté pan over medium heat. Pour in ⅓ cup olive oil and let it warm.
Add the bell pepper, green pepper, carrots, potatoes, and garlic. Sauté for 2–3 minutes, just until they start to soften.
3. Season & Build the Sauce
Add the tomato paste, paprika (sweet + hot), salt, cumin, and turmeric to the pan. Stir to coat the vegetables in the spices.
Pour in ¾ cup of water and half of the chopped cilantro. Stir to combine and bring to a low simmer.
Cover and cook over medium-low heat for 12–15 minutes, until veggies are tender.
4. Add the Fish
Lightly season the fish fillets with salt. Nestle them into the sauce so that they’re at least ¾ submerged. Spoon some sauce over each piece.
🐠 If needed, add another ¼ cup of water to help the sauce surround the fillets.
5. Simmer to Perfection
Top the fish with the remaining fresh cilantro and a few lemon slices. Cover and simmer on low heat for 20–25 minutes.
Halfway through, spoon sauce over the top of the fish again. The fillets should be flaky and infused with flavor by the end.
6. Finish with Lemon
Right before serving, squeeze the juice from the remaining lemon half over the fish for brightness and tang.
Serving and Storage Tips
Serving Suggestions:
- Serve with fluffy couscous, white rice, crusty bread, or matzo
- Add a side salad like Moroccan carrot salad or cucumber yogurt dip
- Garnish with extra cilantro or olives for visual flair
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently over the stove or in a 300°F oven until warm
- Freezing is not recommended—the texture of fish may change
Helpful Notes
- Fish Types: Salmon, cod, snapper, halibut, or tilapia all work
- Spice Adjustments: Control heat with hot paprika or swap it with chili flakes
- Make it Saucy: Add more water if you like extra broth to dip your bread
- Low-Fat Version: Reduce olive oil by half; use nonstick pan if needed
- No cilantro? Use parsley or a combo of fresh herbs
Conclusion
Moroccan Fish is a humble dish with bold personality—perfectly flaky fillets, tender vegetables, and a sauce that’s as flavorful as it is comforting. Whether you’re cooking for guests or just want something new for dinner, this one-pan wonder is a guaranteed hit.
💬 Tried this recipe? Leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below!
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What fish did you use? Did you go spicy or mild? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen fish?
Yes, but be sure to thaw it completely and pat dry before cooking.
Can I make this recipe ahead of time?
Yes. Prepare the sauce and veggies in advance. Add and cook the fish right before serving.
Is this dish gluten-free?
Absolutely! It contains no flour or breading—naturally gluten-free.
Can I substitute cilantro?
Yes. Fresh parsley or even mint can provide a different flavor.
Why is my fish dry?
It may be overcooked. Simmer on low and check for flakiness after 20 minutes.
Can I add tomatoes?
Yes! Diced tomatoes or a bit of passata can make the sauce even richer.
Moroccan Fish (One-Pan Dinner)
Ingredients
Method
- Prepare all vegetables by slicing peppers, carrots, and cubing the potato. Halve the garlic cloves.
- Heat olive oil in a large sauté pan over medium heat. Add peppers, carrots, potatoes, and garlic, and sauté for 2–3 minutes until slightly softened.
- Add tomato paste, sweet paprika, hot paprika, salt, cumin, and turmeric. Stir to coat the vegetables evenly with spices.
- Pour in water and half of the chopped cilantro. Bring to a gentle simmer, cover, and cook for 12–15 minutes until vegetables are tender.
- Lightly season the fish with salt and nestle the fillets into the sauce, spooning sauce over the top. Add a little more water if needed.
- Top with remaining cilantro and lemon slices. Cover and simmer on low heat for 20–25 minutes, spooning sauce over fish halfway through.
- Finish by squeezing fresh lemon juice over the fish just before serving.