One Pan Moroccan Fish

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


  • 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


  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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