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 fish dish is  just that. Loaded with flavor and packed with veggies.

Awesome plus? It’s an elegant dinner, but let me let you in on a little secret… it’s EASY. It takes less than 30 minutes and requires only ONE pan. One of those impress-your-guest meals, that’s for sure- or a fancy weeknight dinner for your family.One Pan Moroccan Fish

One Pan Moroccan Fish

This fish is…

Loaded with hearty veggies

Slightly spicy

Infused with warm Moroccan flavors

Comforting

Healthy

Easy to prepare

One Pan Moroccan Fish

Prep Time 7 min Cook Time 10 min

Ingredients

Directions

  • Heat oil and garlic in a pan
  • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
  • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce and let the sauce simmer for 5 minutes
  • Spread a space slightly for the fish
  • Salt the fish lightly
  • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
  • Add capers and serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    One Pan Moroccan Fish

    One Pan Moroccan Fish

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

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    One Pan Moroccan Fish

    Prep Time 7 min Cook Time 10 min

    Ingredients

    Directions

  • Heat oil and garlic in a pan
  • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
  • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce and let the sauce simmer for 5 minutes
  • Spread a space slightly for the fish
  • Salt the fish lightly
  • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
  • Add capers and serve!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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    18 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
    • Richard Kohout says:

      Lexi
      Wanda was asking about tomatoes in cast iron pans. The problem with cooking with acidic foods , like tomatoes, in cast iron is mainly that they can remove the polymeric coating of seasoning from the pan and also get an off flavor to your foods. This recipe should be ok however because according to Cook’s Illustrated as long as you keep the time below 30 minutes cooking with acidic foods it should not affect the coating on cast iron pans.

      Reply

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