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Paul

Moroccan Spiced Fish with Vegetables: A Flavorful Delight

A flavorful Moroccan dish featuring spiced fish and a medley of vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 zucchini sliced
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 pound white fish fillets such as cod or tilapia
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish
  • Lemon wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the chopped red and yellow bell peppers and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the diced tomatoes, cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
  4. Gently nestle the fish fillets into the vegetable mixture. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Remove from heat and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side.

Notes

  • For a heartier dish, serve over couscous or quinoa.
  • Feel free to substitute the fish with shrimp or chicken for a different protein option.