Categories: Eats, Life Style

Moroccan Baked Fish

Hey, What’s Cookin’?

How about starting off the week with a fish dish?
A fish dish with any fish you wish?

Hah!  Seriously, though–I’ve recently found several great recipes for Moroccan baked fish, taken the best parts of all the recipes, and combined them into one super-easy and super-delicious dinner for you. Choose the fish you want–it’s all good, as long as it’s wild-caught. Feeling like Cod? Go for it! Got a great deal on Whiting? Make it today! Any reasonably firm-fleshed fish will do.

Can you make a marinade? Can you sauteé some onions? Know how to turn on the oven? Then you got this Moroccan Baked Fish dish!

Moroccan Baked Fish

Adapted from: recipes from the NYT
Serves: 4


  • 2 large cloves garlic, minced
  • 1 tsp dried parsley leaves
  • 1 tsp dried cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika, preferably hot
  • 1 pinch saffron threads, crushed (can substitute 1/4 tsp turmeric)
  • 2 tablespoons white wine vinegar
  •  Juice of 1/2 lemon
  • 1 tablespoon tomato paste
  • 4 fish fillets (approx 1.5 lbs. total): fluke, tilapia, whiting, hake, cod, etc.
  • 2 tbs extra virgin olive oil
  • 2 large onions, thinly sliced 
  • 1/2 tsp each salt and black pepper
  • 1 red bell pepper, cored and slivered
  • 1 pint (1 pound) cherry tomatoes, halved
  •  1/2 cup pitted Kalamata olives
  • 4 cups any side vegetable, such as steamed green beans


  1. Add garlic, parsley, cilantro, cumin, paprika and saffron to a dish big enough to hold the fish  Add vinegar, lemon juice and tomato paste to dish and mix gently. Place fillets in the dish, turning to coat them fully on both sides. Cover and set aside to marinate for 1-3 hours in refrigerator.
  2. Meanwhile, add olive oil to a large nonstick skillet over med heat. Add sliced onions and season generously with salt and pepper. Stir to coat. Continue cooking, stirring occasionally, for about 15-20 minutes, until onions are soft and begin to brown. Remove from heat and allow to cool to room temperature.
  3. When fish are finished marinating, heat the oven to 350 degrees F. Lightly oil a baking dish.  Spoon the onions into the baking dish and arrange the fish fillets on top. Scatter the pepper and tomatoes over fish. Spoon any excess marinade over fish, sprinkle just a little more salt and pepper over the top, strew with olives, and bake about 30 minutes, until fish is just cooked through.
  4. Serve each diner a fillet plus the onions underneath, and pass the side vegetable.

Notes: The fish will be just as delicious at room temperature, making it perfect for those nights when a family member can’t get home in time to sit down for dinner.



Photograph via nyt

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