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This Garlicky Moroccan Fish Recipe is a feels fancy, one-pot stovetop meal ready to eat in less than 30 minutes. Made with lots of fragrant fresh garlic and herbs, it’s bright, savory, easy, and comforting without being heavy.
Dairy-free, gluten-free, and pescatarian-friendly, this dish can accommodate a variety of dietary needs while satisfying everyone’s taste buds.
Meet the simple Moroccan-inspired white fish recipe that has become my go-to Friday night Shabbat dinner. It feels fancy, but it’s so easy! I make it almost weekly, and everyone absolutely raves over this simple, garlicky fish.
My Go-To Simple Moroccan White Fish Recipe
I’ve always loved Moroccan flavors. However, after traveling to Morocco, that love grew deeper. Now, I do my best to recreate all my favorite dishes from that trip, like Moroccan chicken burgers, Moroccan chermoula carrots, and Moroccan eggplant.
Meet the simple Moroccan-inspired white fish recipe that has become my go-to Friday night Shabbat dinner. It feels fancy, but it’s so easy! I make it almost weekly, and everyone absolutely raves over this simple, garlicky fish.
Cooking fish on the stove instead of in the oven makes it much faster than baked fish, and it’s bursting with bright, savory, zesty, garlicky flavors that keep all my guests coming back for bite after bite. Complete with fresh veggies, it’s delicious on its own and even better with a side of garlicky rice.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe, ingredient list, and nutrition information, including calories, carbohydrates, protein, fiber, sodium, saturated fat, etc.
- Olive Oil: I prefer the stronger flavor of olive oil for this recipe, but avocado oil will also work.
- Red Peppers: Feel free to substitute orange, yellow, or green bell peppers. Or, add any variety of peppers you like best and have on hand.
- Garlic: This recipe calls for one head of garlic, but the more garlic, the better. Sometimes, I use 2 full heads!
- Cilantro: This adds a bright, refreshing taste. If you don’t like cilantro, fresh parsley or fresh thyme will also work.
- Spices: Fine sea salt enhances the rest of the ingredients, and a dash of red pepper flakes adds the perfect touch of spice.
- Fish: I typically use cod, halibut, or sole. However, any white fish, such as tilapia, haddock, grouper, or snapper, will work. You’ll need roughly a 2-pound fish fillet or multiple 4-ounce white-fish fillets.
How to Make a Stovetop White Fish Recipe
- Soften the veggies: Add olive oil to the bottom of a large pan, like my favorite Le Creuset cast-iron braiser. Add the grated red bell peppers and sliced garlic. Cook over medium heat until the veggies soften and become fragrant.
- Season: Sprinkle sea salt and cilantro on top. Then, cover and continue to cook for 10 minutes.
- Add the fish: Arrange the fish in a single layer, leaving space between each piece. Spoon the veggie mixture on top, covering each piece completely. Then, cover and continue to cook until the fish is opaque.
- Serve: Enjoy warm with your sides of choice! I often add a splash of lemon juice, lemon slices, or lemon zest, red pepper flakes, or a dash of kosher salt, and black pepper to finish.
Grate, Don’t Chop
I like to use this rotary grater for grating both the bell pepper and slicing the garlic. You do NOT want to chop the peppers.
(Optional) Make Garlicky Rice
I often prepare a batch of garlicky rice, too. To do so:
- Sauté: Add a ton of sliced garlic to a medium-sized pot with olive oil and sauté until golden.
- Combine: Add 1 cup of rinsed Jasmine rice, 1.5 cups of water, and a pinch of sea salt.
- Cook: Bring the liquid to a boil. Then, reduce the heat to medium-low and cover for 12 minutes.
- Serve: Add unsalted butter, let it sit and melt, and fluff with a fork before serving.
Serving Suggestions
I typically serve this Moroccan white fish recipe with garlicky rice and garlicky green beans. However, it’s tasty with a variety of sides, such as:
FAQs
You’ll know your fish is fully cooked when it’s white and opaque in color, flakes easily with a fork, and reaches an internal temperature of 145°F when measured with an instant-read thermometer.
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Yes, you can freeze leftovers for up to 3 months! Thaw in the fridge overnight. Then, reheat in a skillet over medium heat or in the microwave.
More Fish Recipes To Try
- One Pan Moroccan Fish
- Cajun Blackened Fish
- Gluten-Free Fish and Chips
- Fish Tacos with Tropical Salsa
Watch The Video
Simple Moroccan White Fish Recipe
Ingredients
For the Fish:
- 3/4 cup olive oil
- 2 large red peppers grated (see note)
- 1 head of garlic thinly sliced (see note)
- 1 large bunch of cilantro finely chopped
- 1/2 teaspoon fine sea salt more to taste
- Optional: 1/2 teaspoon red pepper flakes more to taste
- 2 pounds white fish cod, halibut, or sole
- Optional: garlicky green beans for serving
For the (Optional) Garlicky Rice:
- 1-2 heads garlic sliced
- Olive oil
- 1 cup Jasmine rice rinsed
- 1.5 cups water
- Sea salt to taste
Instructions
Prepare the Fish:
- Line your large pan with olive oil, grated red bell peppers, and sliced garlic. Heat over medium heat, letting the garlic soften and become fragrant for around 3-5 minutes.3/4 cup olive oil, 2 large red peppers, 1 head of garlic
- Sprinkle with sea salt and add in the cilantro. Cover the pan and let cook for 10 minutes.1/2 teaspoon fine sea salt, 1 large bunch of cilantro
- Lay the fish spaced out, gently in the pan. Spoon the mixture over the fish until all pieces are covered. Cover the pan and cook for 10 more minutes, until fish is opaque. Season with red pepper flakes, if desrid.2 pounds white fish, Optional: 1/2 teaspoon red pepper flakes
- Serve with garlicky green beans and over garlicky rice.Optional: garlicky green beans for serving
To Make Garlicky Rice:
- Sautè a ton of sliced garlic in olive oil in a medium-sized pot until golden.1-2 heads garlic, Olive oil
- Add 1 cup of rinsed jasmine rice, 1.5 cups water, and pinch of sea salt.1 cup Jasmine rice, 1.5 cups water, Sea salt to taste
- Bring to boil then reduce heat and cover for 12 minutes.
- Add unsalted butter, let sit, then fluff with a work.
Notes
- I like to use this rotary grater for grating both the bell pepper and slicing the garlic. You do NOT want to chop the peppers.
- Optionally, you can add in a variety of peppers in addition to the bell peppers if you’d like spice, too.
- The more garlic, the better! Sometimes, I do 2 full heads of garlic
- Nutrition information does not include green beans or rice.
