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:
- Moroccan Chermoula Carrots
- Eggplant with Chermoula
- Cauliflower Poppers
- Moroccan Chicken Burgers with Special Sauce
If you like this fish recipe, check out these others:
- Maple Glazed Salmon
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
- Air Fryer Fish Sticks
- Fish Tacos
- 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
- Heat oil in a large pan over medium heat. Add onion and carrots, cook until softened, about 8 minutes.
- Add zucchini, garlic and cook for 1 minute.
- Open up the canned tomatoes and cut the tomatoes with kitchen shears until they are in small pieces, about 1" or so.
- Add the tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
- Bring to a boil then reduce the heat and and let the sauce simmer for 5 minutes.
- Make 4 indentations in the sauce and place the fish in the pan and salt the fish lightly.
- Cover, and let cook until the fish is opaque and a thin knife inserted doesn't have any resistance, about 7 or so minutes.
- Garnish with capers and parsley and serve immediately.
This recipe was originally published in 2014 and updated in 2019 with new photos and an updated recipe.
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