Best 5 Moroccan Fish Baked In Tomato Cilantro Sauce Recipes

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Embark on a culinary journey to Morocco with our tantalizing recipe for Moroccan Fish Baked in Tomato Cilantro Sauce. This delectable dish combines the vibrant flavors of North African cuisine with the freshness of tender fish fillets, creating a symphony of taste. Dive into the depths of Moroccan spices as we guide you through the process of creating a flavorful tomato cilantro sauce, the perfect accompaniment to the succulent fish. Along the way, discover additional Moroccan-inspired recipes that will transport your taste buds to the bustling souks and vibrant streets of Morocco. From the aromatic Vegetable Tagine to the sweet and nutty Moroccan Carrot Salad, each recipe captures the essence of Moroccan cuisine, offering a unique culinary adventure. Let your kitchen become a haven of Moroccan delights as you explore the vibrant flavors and rich traditions of this North African gem.

Here are our top 5 tried and tested recipes!

MOROCCAN FISH TAGINE



Moroccan Fish Tagine image

Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous and it is done in 30 minutes! Delicious and healthy doesn't get any better!

Provided by Deliciously Mediterranean

Categories     Fish

Time 30m

Number Of Ingredients 18

2 tbsp olive oil
1 medium onion, sliced
4 bell peppers (red, yellow, orange & green) sliced
2 tsp smoked paprika
1 tbsp ground cumin
1/2 tsp ground turmeric
1/2 tsp coriander seeds, lightly crushed
1/4 tsp chilli pepper/cayenne (optional)
1 tomato, skinned and diced
1 head of garlic, finely diced
1-2 tbsp harissa
1 small can of chickpeas (approximately 1 cup)
1 cup of water
1 tsp bouillon powder
1 bunch of cilantro, washed, dried and roughly chopped
4 frozen cod fillet (or any firm white fish.)
A pinch of freshly ground pepper
salt (only if needed)

Steps:

  • Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.
  • Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.
  • Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.
  • Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.
  • Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.
  • Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes
  • Serve and enjoy.

Nutrition Facts : Calories 383 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

BEST MOROCCAN FISH RECIPE



BEST Moroccan Fish Recipe image

This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.

Provided by Suzy Karadsheh

Time 40m

Number Of Ingredients 15

Extra Virgin Olive Oil (I used Private Reserve EVOO)
8 garlic cloves, divided (4 minced cloves and 4 sliced)
2 tbsp tomato paste
2 medium tomatoes, diced
1 red pepper, cored, sliced
1 15-oz can chickpeas, drained and rinsed
1 1/2 cup water
Large handful fresh cilantro (about 1 cup fresh cilantro)
Kosher salt and black pepper
1 1/2 tsp Ras El Hanout, divided
1 1/2 lb cod fillet pieces (about 1/2 inch in thickness)
3/4 tsp paprika
1/2 tsp cumin
Juice of 1/2 lemon
1/2 lemon, sliced into thin rounds

Steps:

  • In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
  • Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
  • Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
  • Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
  • When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
  • Serve immediately with your favorite crusty bread, grain, or rice.

Nutrition Facts : Calories 463 calories, Sugar 5.1 g, Sodium 135.5 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 8.9 g, Protein 23.7 g, Cholesterol 13.6 mg

MOROCCAN FISH BAKED IN TOMATO-CILANTRO SAUCE



Moroccan Fish Baked in Tomato-Cilantro Sauce image

Make and share this Moroccan Fish Baked in Tomato-Cilantro Sauce recipe from Food.com.

Provided by baezus

Categories     Very Low Carbs

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets or 2 lbs other firm textured white fish fillets
flour, for dusting
2 eggs, beaten
1/4 cup milk or 1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 onion, halved and thinly sliced
1 garlic clove, chopped
3 tomatoes, ripe seeded and chopped or
4 cans tomatoes, chopped and drained
1 tablespoon ground cumin
1 cup minced cilantro
salt and pepper

Steps:

  • Cut fish into serving size pieces about 1 inch thick.
  • Soak fish in wine, milk, or lemon juice. Then dust with flour. Followed by a dip in beaten egg.
  • Heat 2 tablespoons of olive oil in a skillet over medium to high heat and when it is almost smoking add a few pieces of fish. Cook the fish, a few pieces at a time for 2-3 minutes each side. (The fish will finish cooking later.) Remove each piece as it is cooked and set aside.
  • When all the fish is done, discard the frying fat and wipe the pan out with paper towels. Add remainng 2 tablespoons of oil to pan and over medium-low heat gently cook the onion and garlic until soft but not brown, about 10-15 minutes
  • Add tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices ad start to thicken, about 10 minutes.
  • Stir in cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.
  • Heat oven to 350 degrees. Arrange fish pieces in a shallow baking or gratin dish and cover with sauce. Bake until fish is thoroughly cooked and the sauce is bubbling, about 20 minutes.

Nutrition Facts : Calories 308.6, Fat 13.4, SaturatedFat 2.3, Cholesterol 172.1, Sodium 149.8, Carbohydrate 13.2, Fiber 3.6, Sugar 7.9, Protein 32.6

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES



Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

  • Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
  • Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
  • Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

MOROCCAN BAKED FISH WITH ONIONS



Moroccan Baked Fish With Onions image

For fish with a spicy North African flavor, marinate firm-fleshed fillets for at least an hour in this traditional mixture of chopped green cilantro, olive oil, garlic, green chiles, paprika and lime juice. Then roast the fish on a bed of savory sliced onions stained yellow with turmeric and seasoned with preserved lemon and olives. Serve with steamed rice or roasted potatoes, and slices of ripe tomato.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds grouper, halibut or snapper, cut in six 4-ounce portions of equal thickness
Salt and pepper
2 bunches cilantro
2 garlic cloves, smashed to a paste
1 serrano chile, very finely chopped, or to taste
1 teaspoon cumin seeds, toasted and coarsely ground
1 teaspoon coriander seeds, toasted and ground, plus 1/2 teaspoon whole seeds
2 tablespoons paprika
1/2 cup plus 2 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons butter
3 large onions, sliced 1/4-inch thick (about 4 cups)
1/2 teaspoon turmeric
Pinch cayenne
1 preserved lemon, finely diced
1 cup green or black olives, with pits

Steps:

  • Season fish fillets lightly with salt and pepper and set aside. Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl. Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
  • Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
  • Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper. Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat. When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown. Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
  • Heat oven to 400 degrees. Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer. Bake on top rack until fish is just done, 10 to 15 minutes. To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Ensure the fish is fresh and properly cleaned before cooking.
  • Use ripe tomatoes for a richer and more flavorful sauce.
  • Adjust the amount of chili pepper flakes based on your desired level of spiciness.
  • If you don't have fresh cilantro, you can use 1/4 cup of dried cilantro.
  • Serve the fish immediately after baking for the best taste and texture.

Conclusion:

Moroccan fish baked in tomato cilantro sauce is an incredibly flavorful and satisfying dish that is perfect for a special occasion or a weeknight meal. The combination of tangy tomatoes, aromatic cilantro, and tender fish creates a vibrant and delicious dish that will impress your taste buds. This recipe is also relatively easy to make, requiring only a few simple ingredients and steps. So, next time you are looking for a delicious and healthy seafood dish, give this Moroccan-inspired recipe a try!

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