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Flaky white fish fillets topped with green olives and lemon slices on a bed of roasted peppers and tomatoes.

Spicy Moroccan Baked Fish

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 325
Ingredients Method

Ingredients
  

  • 4 firm white fish fillets (6 oz each), such as Cod, Sea Bass, or Halibut
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 4 garlic cloves , minced
  • 3 tablespoons extra -virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1 red bell pepper, sliced into rounds
  • 2 medium tomatoes , sliced into rounds
  • 1/4 cup green olives, pitted and halved
  • 1 lemon , sliced into rounds

Method
 

  1. Prepare the chermoula marinade by whisking cilantro, parsley, garlic, olive oil, lemon juice, paprika, cumin, cayenne, and salt in a medium bowl.
  2. Place the fish fillets in a shallow dish and coat thoroughly with half of the chermoula marinade. Let marinate in the refrigerator for 20 minutes.
  3. Preheat the oven to 400°F (200°C).
  4. In a large baking dish, arrange the red bell pepper and tomato slices in an even layer. Drizzle the remaining chermoula over the vegetables.
  5. Lay the marinated fish fillets on top of the vegetable bed.
  6. Distribute the olives and lemon slices around the fish.
  7. Cover the dish tightly with aluminum foil and bake for 15 minutes.
  8. Remove the foil and continue baking for 8 to 10 minutes until the fish flakes easily and the internal temperature reaches 145°F (63°C).