Moroccan Fish with Lemon and Tomatoes
Infused with the vibrant flavors of North Africa, this Moroccan Fish with Lemon and Tomatoes is a show-stopping dish that’s as easy to prepare as it is irresistibly delicious. Delicate white fish fillets, such as cod or halibut, are nestled in a rich, aromatic tomato sauce seasoned with warm spices like cumin, paprika, and turmeric. The addition of fresh lemon slices brightens the dish, while a garnish of cilantro and parsley adds a burst of freshness. Baked to tender perfection in a single skillet, this recipe is perfect for weeknight dinners or special occasions alike. Serve it with crusty bread, fluffy couscous, or steamed rice to soak up every last drop of the spicy, savory sauce. Ready in under an hour, this Moroccan-inspired recipe will transport your taste buds straight to the Mediterranean coast!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, halibut, or snapper)
- 1 whole lemon
- 3 whole ripe tomatoes
- 1 whole red onion
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups water
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fish fillets under cold water and pat them dry with paper towels. Set aside.
Slice the lemon into thin rounds and set aside. Cut the tomatoes into small wedges. Finely dice the red onion and mince the garlic.
In a small bowl, mix together the ground cumin, paprika, turmeric, cayenne pepper, salt, and black pepper.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes.
Add the tomato wedges to the skillet and sprinkle the spice mixture over them. Stir everything together and cook for 5 minutes until the tomatoes soften and release their juices.
Add 1/4 cup of water to the skillet and stir to combine. Turn off the heat.
Place the fish fillets on top of the tomato mixture in the skillet. Arrange the lemon slices on top of the fish.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from the oven and sprinkle the dish with freshly chopped cilantro and parsley.
Serve hot with crusty bread, couscous, or steamed rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 17.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2671 mg | 57% | |
*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.
