Moroccan Fish Recipe

Name: Moroccan Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Salmon Fillets or Snapper; 1 can Crushed Tomatoes; 1 can Diced Tomatoes; 2 slice of Pickled Lemon; 1 medium Onion; 1 tbsp Crushed Garlic (heaping); 2 tbsp Capers; 1 Chopped Parsley or Cilantro; 1 pinch Saffron; 1 1/3 tbsp Ground Corriander; 2/3 tbsp Ground Cumin; 1/2 tbsp Ground All Spice; 1/2 tsp Cinnamon; 1/3 tsp Turmeric; 1 Black Pepper (to taste); 1 Sriracha Sauce (to taste)

Servings: persons

2 lb Salmon Fillets or Snapper
1 can Crushed Tomatoes
1 can Diced Tomatoes
2 slice of Pickled Lemon
1 medium Onion
1 tbsp Crushed Garlic (heaping)
2 tbsp Capers
1 Chopped Parsley or Cilantro
1 pinch Saffron
1 1/3 tbsp Ground Corriander
2/3 tbsp Ground Cumin
1/2 tbsp Ground All Spice
1/2 tsp Cinnamon
1/3 tsp Turmeric
1 Black Pepper (to taste)
1 Sriracha Sauce (to taste)

1
Place the pinch of saffron in a tea cup with about 1/3rd of that tea cup of hot water.
2
Let it sit for later.
3
Heat some oil in a pot.
4
Add the garlic and lightly brown.
5
Before the garlic burns, quickly add the chopped onion and mix.
6
Reduce to medium/low flame.
7
Once the onions become translucent, Add the spices (all but the sriracha sauce) and saffron with the water into the pot and stir for 1 minute.
8
Add the tomatoes to the pot and stir in well.
9
Bring it to a boil and lower the flame to a simmer.
10
Next you will chop up the pickled lemons and add them to the pot along with the capers and sriracha sauce and stir in.
11
As the fish to the pot and cover with the sauce.
12
Cover the pot and allow the fish to cook for approximately 10-12 minutes or until cooked.
13
Finished by adding the chopped parsley or cilantro and lightly stir in being cautious not to break up the fish.
14
Garnish the fish once played with some more parsley or cilantro & enjoy!

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lb Salmon Fillets or Snapper, 1 can Crushed Tomatoes, 1 can Diced Tomatoes, 2 slice of Pickled Lemon, and more.

Yes, Moroccan Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions