Moroccan
⭐ Highly Rated
25 minmedium
MoroccanLunch
Recipe Story
origins & traditionsThis traditional North African preparation showcases the perfect balance of sweet and savory flavors that define the regional cuisine. Fresh white fish fillets are gently poached in a vibrant sauce made from ripe tomatoes, colorful bell peppers, and an aromatic blend of cumin, paprika, and coriander. The dish is enriched with garlic, onions, and a touch of cayenne for warmth. Fresh cilantro and parsley add brightness, while a squeeze of lemon juice at the end brings all the flavors together. This comforting one-pot meal is traditionally served with crusty bread or over fluffy rice, making it perfect for a satisfying family lunch. The gentle cooking method keeps the fish tender and flaky while allowing it to absorb all the complex flavors of the sauce.
Instructions
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Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onions and cook for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in bell peppers (cut into strips) and cook for 5 minutes until slightly softened.
Add diced tomatoes, tomato paste, cumin, paprika, coriander, cayenne pepper, and salt. Stir well to combine.
Pour in water or fish stock and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
Season the fish fillets with salt and black pepper on both sides.
Gently nestle the fish fillets into the sauce, spooning some sauce over the top.
Cover and simmer on low heat for 12-15 minutes until fish is cooked through and flakes easily with a fork.
Remove from heat and stir in fresh cilantro and parsley.
Squeeze fresh lemon juice over the dish.
Serve hot with crusty bread or over rice.
Spiced Fish with Tomatoes and Bell Peppers
4.5 (52)
A vibrant North African dish featuring white fish simmered in a rich tomato sauce with roasted bell peppers, warm spices, and fresh herbs. A hearty and flavorful one-pot meal ready in under an hour.
medium
55 min
4 servings
Ingredients
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Main Ingredients
- 680 grams tuna, cut into 4 fillets
- 4 pieces tomatoes, diced
- 2 pieces bell-peppers, cut into strips
Aromatics
- 1 pieces onions, finely diced
- 4 cloves garlic, minced
Sauce Base
- 2 tablespoons tomato-paste
Cooking Fat
- 3 tablespoons olive-oil
Spices
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoons coriander, ground
- 1/2 teaspoons cayenne
Seasoning
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Fresh Herbs
- 3 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
Finishing
- 1 pieces lemon, juiced
Chef Tips
expert advice•For best results, use firm white fish like cod, halibut, or sea bass that will hold up well during simmering.
•The fish should be at room temperature before cooking to ensure even cooking.
•You can prepare the sauce ahead of time and refrigerate it, then reheat and add the fish when ready to serve.
•For a spicier version, increase the cayenne pepper or add harissa paste.
•Some cooks like to add preserved olives or capers for extra brininess.
•If the sauce becomes too thick during cooking, add a splash of water or stock.
•The dish can be made with whole fish steaks instead of fillets for a more traditional presentation.
•Garnish with extra fresh herbs and serve with lemon wedges on the side.
