Moroccan Braised Fish Tomato Sauce (Printable View)
Tender fish fillets simmered in aromatic Moroccan-spiced tomato sauce with fresh herbs.
# Ingredient List:
→ 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
# How to Make It:
01 - Place fish fillets in a shallow dish. Drizzle with lemon juice, 1 tsp salt, and ½ tsp pepper. Let marinate for 10 minutes.
02 - In a small bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, ½ tsp turmeric, 1 tbsp cilantro, and 1 tbsp parsley. Rub mixture onto both sides of fish fillets.
03 - Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add onion and sauté 4–5 minutes until soft. Add red bell pepper and cook 3 minutes.
04 - Stir in 3 minced garlic cloves, 1½ tsp cumin, 1 tsp paprika, ½ tsp coriander, and ¼ tsp cayenne. Fry 1 minute until fragrant.
05 - Pour in crushed tomatoes, tomato paste, ⅔ cup water, sugar, salt, pepper, and bay leaf. Bring to simmer and cook uncovered 10 minutes, stirring occasionally, until slightly thickened.
06 - Gently nestle marinated fish fillets into sauce. Spoon sauce over top of fish.
07 - Cover and simmer on low heat 12–15 minutes until fish is just cooked through and flakes easily.
08 - Remove bay leaf. Sprinkle with fresh cilantro and parsley before serving.
# Expert Suggestions:
01 -
- The tomato sauce becomes this rich, fragrant pool that makes even the simplest fish feel extraordinary
- Its one of those dishes that tastes like it simmered all day but comes together in under an hour
02 -
- Dont overcrowd the pan or the fish will steam instead of gently braising in the sauce
- The sauce will continue to thicken as it stands, so dont over-reduce it during cooking
03 -
- Let the fish come to room temperature before marinating for more even cooking
- Make the sauce ahead of time and just reheat it when youre ready to cook the fish