Moroccan Braised Fish in Tomato Sauce (Printable)
Tender fish in spiced tomato sauce with Moroccan aromatics
# What You Need:
→ Fish
01 - 4 skinless white fish fillets (cod, haddock, or halibut, about 5 oz each)
02 - Juice of 1 lemon
03 - 1 tsp salt
04 - ½ tsp ground black pepper
→ Marinade
05 - 2 tbsp olive oil
06 - 2 garlic cloves, finely minced
07 - 1 tsp ground cumin
08 - 1 tsp sweet paprika
09 - ½ tsp ground turmeric
10 - 1 tbsp chopped fresh cilantro
11 - 1 tbsp chopped fresh parsley
→ Tomato Sauce
12 - 2 tbsp olive oil
13 - 1 large onion, finely chopped
14 - 1 red bell pepper, diced
15 - 3 garlic cloves, minced
16 - 1½ tsp ground cumin
17 - 1 tsp paprika
18 - ½ tsp ground coriander
19 - ¼ tsp cayenne pepper
20 - 1 can (14 oz) crushed tomatoes
21 - 2 tbsp tomato paste
22 - ⅔ cup water
23 - 1 tsp sugar
24 - Salt and pepper to taste
25 - 1 bay leaf
26 - 2 tbsp chopped fresh cilantro
27 - 2 tbsp chopped fresh parsley
# Steps:
01 - Arrange fish fillets in a shallow dish. Drizzle with lemon juice, then season evenly with salt and pepper. Allow to marinate for 10 minutes at room temperature.
02 - Combine olive oil, minced garlic, cumin, paprika, turmeric, cilantro, and parsley in a small bowl. Mix thoroughly to form a paste. Rub mixture generously onto both sides of each fish fillet. Set aside.
03 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 4–5 minutes until softened and translucent. Add diced red bell pepper and continue cooking for 3 minutes.
04 - Stir in minced garlic, cumin, paprika, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly, until spices become fragrant. Avoid burning.
05 - Pour in crushed tomatoes, tomato paste, water, sugar, salt, pepper, and bay leaf. Bring mixture to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally, until sauce slightly thickens.
06 - Gently nestle marinated fish fillets into the simmering sauce. Spoon sauce over the top of each fillet to ensure even cooking.
07 - Cover skillet with lid and reduce heat to low. Simmer for 12–15 minutes until fish is just cooked through and flakes easily with a fork. Avoid overcooking.
08 - Remove bay leaf from sauce. Sprinkle with fresh cilantro and parsley. Serve immediately with steamed couscous, rice, or crusty bread.
# Expert Hints:
01 -
- The fish stays impossibly tender, poaching gently in a sauce that\'s somehow both comforting and exotic
- Its one of those rare dishes that tastes like you spent hours at the stove when actually it mostly cooks itself
- The aroma alone will make your kitchen feel like a Moroccan souk, even on a Tuesday night
02 -
- Dont be tempted to crank up the heat to speed things along, gentle cooking keeps the fish from becoming tough
- The sauce should be slightly thickened but still pourable, not a heavy paste that coats the spoon
- Fish continues cooking after you remove it from heat, so take it off just before you think its done
03 -
- If your sauce seems too thick, add water a tablespoon at a time until it reaches the right consistency
- A pinch of cinnamon in the spice blend adds subtle warmth that people cant quite identify but love