Classic Spicy Moroccan Fish with Rich Paprika Sauce
By Olivia Hayes
This 55-minute Moroccan fish dinner keeps the work in one covered sauté pan. Salmon fillets cook in a rich paprika, tomato paste, and vegetable sauce, then finish with cilantro and fresh lemon for a bright contrast to the moderate heat.
Olive oil starts the sliced red bell pepper, serrano or jalapeño, carrots, optional potato, and garlic. Sweet and hot paprika, cumin, turmeric, coarse salt, and tomato paste build the sauce before water and half the cilantro go in. The vegetables cook covered first, giving the fish a seasoned base that reaches at least three-quarters of the way up each fillet.
Look for the vegetables to become tender after their covered cook, then check the sauce level before adding the lightly salted fish. The fillets should stay generously coated as they cook slowly, with a spoonful of sauce added halfway through. The main problem is a shallow pan sauce; use the remaining water only if needed to make it saucier.
Serve the fish straight from the pan with lemon slices and a squeeze of fresh lemon juice. Slice the vegetables ahead if needed, but cook the dish fresh for the best fish texture and for the spices, cilantro, and sauce to come together during cooking.
Why you'll love this recipe
- Keeps weeknight cleanup contained because the vegetables, sauce, and fish all cook in one large covered sauté pan from start to finish.
- Makes the timing manageable by cooking the vegetables before the fish, so the fillets enter a tender, seasoned sauce rather than a bare pan.
- Uses flexible fish options because salmon works well, while the source also suggests firm-fleshed cod, halibut, or sea bass.
- Lets you control the heat because hot paprika, serrano or jalapeño pepper, and optional red pepper flakes can be adjusted to taste.
- Saves prep decisions with a short vegetable lineup of peppers, carrots, garlic, cilantro, and an optional potato for a heartier pan.
- Requires no separate sauce pot because tomato paste, spices, water, and olive oil become the rich cooking sauce directly around the fish.
Ingredients
- •1 pound salmon fillets (450 g; any fish preferred)
- •0.33 cup olive oil
- •1 red bell pepper (sliced into strips)
- •1 serrano pepper (or 2 jalapeño peppers, sliced into strips)
- •0.5 cup cilantro (chopped)
- •2 carrots (peeled and cut into strips)
- •1 russet potato (optional; peeled and cut into 1-inch slices)
- •6 cloves garlic (peeled and halved)
- •1 tablespoon tomato paste
- •0.75 cup water (¾ to 1 cup, plus another ¼ cup if needed)
- •1 tablespoon sweet paprika
- •0.5 tablespoon hot paprika (adjust to taste)
- •1 teaspoon coarse salt
- •0.5 teaspoon cumin
- •0.25 teaspoon turmeric
- •red pepper flakes (optional, to taste)
- •lemon slices (for garnish)
- •fresh lemon juice (to finish)
Instructions
- 1
Heat a large sauté pan over medium heat and coat the bottom with the olive oil.
- 2
Add the vegetables to the pan and sauté for 2 to 3 minutes.
- 3
Add the sweet paprika, hot paprika, salt, cumin, turmeric, and tomato paste.
- 4
Stir and cook for an additional 2 to 3 minutes.
- 5
Add half of the chopped cilantro and around ¾ cup of water, then stir everything together.
- 6
Cover and cook for 12 to 15 minutes, until the vegetables are tender.
- 7
Taste and adjust the salt and spice levels; add more hot paprika or red pepper flakes if desired.
- 8
Lightly season the fish fillets with salt and place them in the pan, ensuring they are coated with sauce at least ¾ of the way up.
- 9
Add another ¼ cup of water if needed to make the sauce saucier.
- 10
Spoon sauce over each fillet, top with the remaining cilantro, and cover the pan.
- 11
Cook over a low flame for 20 to 25 minutes, spooning sauce over the fish halfway through.
- 12
Garnish with lemon slices and squeeze fresh lemon juice over the top just before serving.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
