Moroccan Fish and Potatoes
Bring the vibrant flavors of North Africa to your table with this Moroccan Fish and Potatoes recipe, a comforting one-pot dish brimming with warm spices and fresh herbs. Tender white fish fillets are delicately poached atop a bed of spiced potatoes, infused with earthy cumin, smoky paprika, and golden turmeric. A rich tomato-based sauce, brightened with a splash of lemon juice and fresh cilantro, ties the dish together beautifully. Perfect for a family dinner or entertaining guests, this recipe is easy to prepare yet delivers an aromatic punch that transports your taste buds straight to Morocco. Serve with crusty bread or fluffy rice to soak up every drop of the savory broth.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, haddock, or halibut)
- 3 pieces large potatoes, peeled and sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped
- 1.5 cups diced tomatoes (canned or fresh)
- 1 cup water
- 2 tablespoons lemon juice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Pat the fish fillets dry with paper towels, season with a bit of salt and black pepper, and set aside.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, paprika, turmeric, and cayenne pepper (if using). Cook for another minute, until fragrant.
Add the sliced potatoes to the skillet and toss to coat them with the spiced onion mixture.
Stir in the diced tomatoes, water, chopped cilantro, parsley, salt, and black pepper. Bring the mixture to a simmer.
Cover the skillet and cook for 20 minutes, stirring occasionally, until the potatoes are fork-tender.
Nestle the seasoned fish fillets on top of the potato mixture. Spoon some of the sauce over the fish.
Drizzle the lemon juice over the dish, cover, and cook for another 10–12 minutes, until the fish is cooked through and flakes easily with a fork.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Garnish with extra chopped cilantro and serve hot with crusty bread or steamed rice.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
