Moroccan Braised Fish Tomato Sauce (Printable Version)

Flaky fish braised in spiced tomato sauce with Moroccan aromatics

# What You'll Need:

→ Fish

01 - 4 skinless white fish fillets (cod, haddock, or halibut, about 5 ounces each)
02 - Juice of 1 lemon
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper

→ Marinade

05 - 2 tablespoons olive oil
06 - 2 garlic cloves, finely minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - ½ teaspoon ground turmeric
10 - 1 tablespoon chopped fresh cilantro
11 - 1 tablespoon chopped fresh parsley

→ Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 large onion, finely chopped
14 - 1 red bell pepper, diced
15 - 3 garlic cloves, minced
16 - 1½ teaspoons ground cumin
17 - 1 teaspoon paprika
18 - ½ teaspoon ground coriander
19 - ¼ teaspoon cayenne pepper
20 - 1 can (14 ounces) crushed tomatoes
21 - 2 tablespoons tomato paste
22 - ⅔ cup water
23 - 1 teaspoon sugar
24 - Salt and pepper, to taste
25 - 1 bay leaf
26 - 2 tablespoons chopped fresh cilantro
27 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Place fish fillets in a shallow dish. Drizzle with lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper. Let marinate for 10 minutes.
02 - In a small bowl, mix 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon turmeric, 1 tablespoon cilantro, and 1 tablespoon parsley. Rub onto both sides of the fish fillets. Set aside.
03 - Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and sauté for 4–5 minutes until soft. Add red bell pepper and cook for 3 minutes.
04 - Stir in 3 minced garlic cloves, 1½ teaspoons cumin, 1 teaspoon paprika, ½ teaspoon coriander, and ¼ teaspoon cayenne. Fry for 1 minute until fragrant.
05 - Pour in crushed tomatoes, tomato paste, water, sugar, salt, pepper, and bay leaf. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
06 - Gently nestle the marinated fish fillets into the sauce. Spoon some sauce over the top.
07 - Cover and simmer on low for 12–15 minutes, or until the fish is just cooked through and flakes easily.
08 - Remove bay leaf. Sprinkle with fresh cilantro and parsley before serving.

# Expert Advice:

01 -
  • The tomato sauce becomes incredibly rich and deeply flavorful, perfect for mopping up with bread
  • Its a one pan meal that feels fancy enough for guests but easy enough for Tuesday dinner
  • The gentle spices warm you from the inside without being overwhelming
02 -
  • Dont rush the initial sauce step, letting it thicken slightly before adding the fish makes all the difference
  • Resist the urge to move the fish around once its in the sauce, it needs to gently poach
  • The sauce will continue to thicken as it sits, so dont reduce it too much during cooking
03 -
  • Pat the fish fillets completely dry before applying the marinade for better adherence
  • Use a fish spatula to gently flip or remove the fillets without breaking them apart

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