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 7 min Cook Time 10 min Total Time 0:17

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!

    Instant Pot Lemon Chicken with Artichokes and Asparagus

    Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!

    Instant Pot Lemon Chicken for DinnerEasy Instant Pot Lemon Chicken Recipe

    This Instant Pot Lemon Chicken recipe with asparagus and artichokes is exactly why we love the Instant Pot! It cooks up delicious meals, using mostly hands-off cooking, and quickly! We love how flavorful this dish is with the bright lemon that compliments the earthy artichokes, asparagus and hearty chicken. This meal is pretty low-carb on its own, but if you’d like you can serve it alongside pasta, rice or cauliflower rice.

    Of course, not all of the ingredients cook at the same time so there are a few steps in this recipe. It’s not difficult though, and it makes it so that you are mostly just placing ingredients inside the instant pot, and then letting it work it’s magic!

    Here’s what you need:

    • SVO Farmer Focus chicken breasts
    • Dried oregano
    • Salt and Red Pepper Flakes
    • Garlic
    • Chicken stock
    • Lemon
    • Asparagus
    • Canned artichoke quarters
    • Arrowroot starch

    Ingredients for Instant Pot Lemon Chicken

    How to Prep Asparagus

    Asparagus is in season throughout the spring. Look for asparagus in the store with medium sized spears that have dry tips. Try giving the tips of the asparagus a quick smell, it should be earthy and fresh. If it smells funky, pass on them.

    To clean asparagus rinse the spears to remove any grit. The end of the spear is woody. You can snap off the bottom and they will naturally break where the woody part is. Alternatively, if you prefer not to lose too much asparagus you could cut off 1″ of the stem and peel a few layers off of an additional 1-2″ of the spears.

    How To Cook Asparagus in the Instant Pot

    The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente. For average asparagus:

    1. Clean the asparagus
    2. Place in instant pot and cook on low pressure for ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus. 
    3. Use the quick release function

    Lemon chicken in instant pot

    I am so happy to partner with my friends at SVO Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Shenandoah Valley Organic (SVO) is my go-to trusted, farmer focus, chicken company for years now because they pride themselves in producing the highest quality chicken grown on family-owned farms.

    These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

    Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model

    I love that with SVO Farmer Focus you know that they are supporting their farmers and is a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. How cool is that? So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

    SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    organic chicken for instant pot

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

    If you like this Instant Pot Recipe, check out these others:

    Watch the video:


    Instant Pot Lemon Chicken with Artichokes and Asparagus

    Prep Time 00:05 Cook Time 00:09 Inactive Time 00:15 Total Time 00:29 Serves 4

    Ingredients

    • 1-½ lbs. SVO Farmer Focus chicken breasts or chicken thigh
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • Pinch red pepper flakes
    • 4 cloves garlic, minced
    • 1/2 cup chicken stock
    • 2 tablespoon lemon juice (about 1 lemon)
    • 1 tablespoon lemon zest
    • 2 bunches asparagus
    • 1- 15 ounce can artichoke quarters
    • 1 teaspoon arrowroot
    • Lemon wedges, to serve

    Directions

    1. Place chicken breasts, oregano, salt, pepper, red pepper flakes, garlic, chicken stock, lemon juice and zest in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other.
    2. Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
    3. Take 2 tablespoons of brine from the artichokes and place it in the pot. Drain the remainder of the brine and add artichokes and asparagus to the pot. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
    4. Slice the chicken and divide on four plates along with artichokes and asparagus. (see note about warming up chicken)
    5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the lemon liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened to your desired consistency. Drizzle over the chicken, asparagus and artichokes and serve with wedges of lemon.

    Recipe Notes

    1. The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente.
    2. Yes this is supposed to say ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus.
    3. You do not need to thicken this sauce up, this step can be skipped and the sauce served as is.
    4. If you are looking for a more carb-heavy dinner serve over pasta or with rice.
    5. If your chicken has cooled too quickly in between steps, place the chicken back in the pot in the liquid when thickening up the sauce to warm up briefly.
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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!

    This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    30-Minute Loaded Taco Skillet [VIDEO]

    This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! All you need is 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour!

    30-Minute Loaded Taco Skillet

     

    30-Minute Loaded Taco Skillet

    This skillet is flavorful and veggie packed. It’s perfect for a weeknight meal or to make and package up in containers for lunches!

    30-Minute Loaded Taco Skillet

    This month my blogging ladies and I are showing you recipes to make using only ONE SKILLET. Yes, that’s right! Easy, light on the clean up, and delicious.

    30-Minute Loaded Taco Skillet

    Taylor made you a Mexican Sweet Potato Rice Bake

    This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories.

    Gina made you a Turkey Skillet Mac and Cheese

    This one-pot turkey skillet mac and cheese is like a grownup version of hamburger helper and a much healthier option than that boxed stuff. Filled with spinach, peppers, real cheddar cheese, on the table in just 30 minutes and easily made gluten-free too!

    Brittany made you a Zucchini Noodle Shrimp Lo Mein

    Dinner is done in less than 20 minutes with this quick and easy zucchini noodle lo mein. It’s loaded with shrimp and veggies for a low-carb protein packed meal that’s perfect for busy weeknights. Paleo and gluten-free.

    Lindsay made you a Mediterranean Marinated Balsamic Pork Loin Skillet

    This Mediterranean Marinated Balsamic Pork Loin Skillet

    with vegetables makes for an easy one pan meal! Healthy, Balanced, Paleo and ready 45 minutes. Feed your family with this Flavorful Mediterranean pork dish in a tangy balsamic sauce.

    Watch the video:


    30-Minute Loaded Taco Skillet

    Prep Time 00:10 Cook Time 00:20 Total Time 0:30 Yields 4

    Ingredients

    Directions

    1. In a skillet over medium heat, heat oil and add in garlic.
    2. Add in zucchini, peppers, carrots, and onion and let cook for 3-5 minutes, until veggies begin to soften.
    3. Add in turkey and coat with chili powder, paprika, garlic, salt, and pepper. Cook until turkey is brown and no pink remains.
    4. Add in tomatoes, green chiles, and black beans and mix to combine.  Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted. Taste and adjust seasoning as desired.
    5. If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
    6. Serve hot with chopped scallions over rice, cauliflower rice, or with tortilla chips!

     

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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!