One Pan Moroccan Fish

This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.


One Pan Moroccan Fish

I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.

This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!

How can you tell when fish is cooked through?

Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.

Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.

If you like this Moroccan inspired recipe, check out these others:

If you like this fish recipe, check out these others:

One Pan Moroccan Fish

Prep Time 00:07 Cook Time 00:23 Total Time 00:30 Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 2 large carrots, peeled and finely diced
  • 1 zucchini, diced
  • 1 clove garlic, minced
  • 1 28 oz. can whole peeled tomatoes
  • 2 teaspoons paprika
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Pinch red pepper flakes
  • 1 lb. halibut (or similar firm white fish)
  • 2 tablespoons capers
  • Parsley, for garnish

Directions

  1. Heat oil in a large pan over medium heat. Add onion and carrots, cook until softened, about 8 minutes.
  2. Add zucchini, garlic and cook for 1 minute.
  3. Open up the canned tomatoes and cut the tomatoes with kitchen shears until they are in small pieces, about 1" or so.
  4. Add the tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  5. Bring to a boil then reduce the heat and and let the sauce simmer for 5 minutes.
  6. Make 4 indentations in the sauce and place the fish in the pan and salt the fish lightly.
  7. Cover, and let cook until the fish is opaque and a thin knife inserted doesn't have any resistance, about 7 or so minutes.
  8. Garnish with capers and parsley and serve immediately.

Recipe Notes

This recipe was originally published in 2014 and updated in 2019 with new photos and an updated recipe.

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19 comments on “One Pan Moroccan Fish

  • I just made this today, and it tastes so freaking good
    thank you so much for the recipe, looking forward to trying the rest of your recipes.

    Reply
  • Made this last night and it was DELICIOUS! I was a little concerned when the cinnamon smelled so strong while cooking, but one bite and there was nothing to be concerned about. And right now I’m eating the leftovers, just as good! The flavors are full and the fish & veggies complement each other. I used Tilapia, as my grocery store didn’t have halibut. Also, my pot didn’t fit the three filets (1lb) very well when I put them all in, but it didn’t affect the cooking of the fish. I cooked them about 10mins because I thought 7mins wasn’t long enough. Mistake, it made the fish a little dry. Lexi’s 7 minutes was perfect. Thank you for this amazing recipe!

    Reply
  • just made this and it tasted soon good thank you so much! my husband cleaned his plate and packed up the leftovers for lunch tomorrow! thanks for making an easy to follow recipe for an beginner cook like me 🙂

    Reply
  • I love this! I have made a lot of recipes from LCK and never been disappointed. Even a little bit. This dish is definitely a keeper, especially for busy weeknights. I couldn’t find halibut so I used cod and it was a little bit too delicate for this dish. Next time, I’ll use a sturdier fish.

    Reply
  • I just found your website from another blog and am really enjoying these great recipes, especially the fish ones. This looks exotic and fun, plus I love halibut. I heard you are from Boston, have you tried the Public Market? The fish market looks excellent.

    Reply
  • Made the sauce just now as we have a newborn at home and wanted to prep a bit. I added some Serranos as we like spice. Was somewhat concerned about the cinnamon but tasted great! Will add the fish when ready to eat dinner tonight but thumbs up for a quick, easy, nutritious and tasty dinner! Thank you!

    Reply
  • Made this for dinner yesterday, with flounder fillets as it was the most convenient for me. Stuck to the script but added some additional water and upped the spices (added cumin seeds also) with the tomatoes because mine seemed too dry and I wanted it saucy… I also tossed in a can of drained chickpeas at the end until they were warm to give the meal some more filling ingredients. Delicious!!

    Reply
  • I made this today for a birthday lunch and it was gorgeous.

    Halibut is hard to get where I am (Scotland), so I used cod loin instead. I also couldn’t get red pepper flakes so used crushed chillies instead. When I make it again I’ll use more crushed chillies, as the heat they give is lovely but was quite sparse just using a pinch.

    The sauce was beautiful: really fresh, healthy and natural tasting, but still rich and able to carry the fish and spices. It was a truly lovely meal, and you’ve inspired me to look into clean/paleo cooking to make more things as good. That it was all made in one pan was even better!

    Thank you for sharing this recipe, and I’m looking forward to learning much more from your site..

    5.0 rating

    Reply

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