Description
A cozy and bright dish with flaky fish in a silky tomato-olive sauce, perfect for cooler nights.
Ingredients
- 1.5–2 lbs firm white fish fillets (cod, halibut, or sea bass), cut into portions
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1–2 tsp harissa paste (adjust to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- Salt and black pepper to taste
- 1/2 cup pitted green or black olives, halved
- 2 tbsp chopped fresh cilantro or parsley
- Juice of 1 lemon
- Optional: preserved lemon rind, thinly sliced
Instructions
- Prep the fish and spices: Pat fillets dry and season lightly with salt and pepper. Combine cumin, smoked paprika, coriander, and cinnamon in a small bowl.
- Sear the aromatics: Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt; cook until soft and translucent (about 6–8 minutes). Add garlic and red bell pepper; sauté 2–3 minutes.
- Build the sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes, harissa, and the spice mix. Bring to a gentle simmer and cook 8–10 minutes until the sauce deepens and thickens slightly.
- Add olives and citrus: Stir in olives, lemon juice, and preserved lemon rind (if using). Taste and adjust seasoning—add a little sugar if the tomatoes taste too acidic.
- Poach the fish: Nestle fish pieces into the simmering sauce, cover, and simmer gently for 6–10 minutes depending on thickness, until fish is opaque and flakes easily. Spoon sauce over the fillets occasionally.
- Finish and serve: Scatter chopped cilantro or parsley over the dish and serve straight from the skillet with crusty bread or rice.
Notes
Choose firm, fresh fish for the best texture. For a crunchy element, serve with toasted almonds or crumbled pita chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Poaching
- Cuisine: Moroccan