Moroccan Baked Fish Recipe With Charmoula Marinade

whole fish

🥗Healthier: skinless fish fillets

💰Cheaper: canned fish

Canned fish is more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are generally cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be less expensive and last longer.

Welcome to the channel and introduction to the recipe.

Using 2 medium Mediterranean bass fish, have them cleaned and dried with a paper towel.

Make 2 deep cuts on each side of the fish without cutting all the way through.

Prepare the charmoula marinade with 1 cup cilantro leaves, 1/2 cup parsley leaves, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon sea salt, 2 teaspoons paprika, 1/2 teaspoon harissa paste, 2 tablespoons crushed garlic, 2 tablespoons lemon juice, and 2 tablespoons olive oil.

Blend the marinade ingredients in a food processor until smooth and thick, then transfer to a bowl.

Marinate the fish with one third of the charmoula, ensuring it covers both sides and inside the cuts, then refrigerate for 30 minutes.

Prepare the tomato sauce by grating 2 medium tomatoes and mixing with 2 tablespoons charmoula, 1 tablespoon olive oil, and 1/4 cup water.

Slice 3 medium carrots and 3 medium potatoes, then combine them in a bowl and add the last third of the marinade to them.

Slice half a large green bell pepper, an orange or red bell pepper, and one tomato, and thinly slice half a lemon.

Preheat the oven to 350°F (175°C) and drizzle 2 tablespoons olive oil in a baking pan.

Layer half of the marinated carrots and potatoes in the baking pan, place the marinated fish on top, and add the remaining carrots and potatoes.

Decorate the fish with sliced tomatoes, lemon, and bell pepper strips, and add 1/2 cup pitted green olives.

Pour the prepared tomato sauce over the fish and vegetables, cover with foil, and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the fish is soft and the vegetables are tender.

Serve and enjoy the Moroccan baked fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens