Moroccan Baked Fish with Cilantro Sauce Recipe
A flavorful Moroccan-style baked fish dish with spices and herbs.
Recipe by Amina van der Meulen· Structured by ReelsMeals
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Ingredients
- 1 1/2 pounds grouper, halibut or snapper, cut in six 4-ounce portions of equal thickness
- Salt and pepper
- 2 bunches cilantro
- 2 cloves garlic, smashed to a paste
- 1 serrano chile, very finely chopped, or to taste
- 1 teaspoon cumin seeds, toasted and coarsely ground
- 1 teaspoon coriander seeds, toasted and ground, plus 1/2 teaspoon whole seeds
- 2 tablespoons paprika
- 1/2 cup plus 2 tablespoons olive oil
- 3 tablespoons lime juice
- 2 tablespoons butter
- 3 large onions, sliced 1/4-inch thick (about 4 cups)
- 1/2 teaspoon turmeric
- Pinch cayenne
- 1 preserved lemon, finely diced
- 1 cup green or black olives, with pits
Instructions
- 1Season fish fillets lightly with salt and pepper and set aside.
- 2Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl.
- 3Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
- 4Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
- 5Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper.
- 6Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat.
- 7When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown.
- 8Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
- 9Heat oven to 400 (392°F) degrees.
- 10Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer.
- 11Bake on top rack until fish is just done, 10 to 15 minutes.
- 12To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate the fish
Cover the fillets with the cilantro sauce and let them sit at room temperature for 1 hour, or refrigerate for several hours before baking.
Prepare onions ahead
The spiced onions can be cooked in advance and cooled to room temperature before spreading in the baking dish.
Reserve sauce for serving
Set aside 4 tablespoons of the cilantro sauce before coating the fish; use it to finish each fillet at the table.
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