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.
Servings: 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
Instructions
- 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.
Notes
- This recipe was originally published in 2014 and updated in 2019 with new photos and an updated recipe.
Nutrition
Calories: 237kcal | Carbohydrates: 13.1g | Protein: 33.4g | Fat: 6.7g | Saturated Fat: 0.6g | Sodium: 699mg | Fiber: 3.9g | Sugar: 6.7g