Sheet Pan Moroccan Fish Recipe : Easy Mediterranean Dish

This simple one-pan meal has all the qualities we love about Mediterranean food: fresh ingredients, vibrant color, and minimal fuss.

If you are in the mood for something a little bit exotic but not fussy, or want to put a fish dinner on the table that seems at once healthful and full of flavor, this Moroccan-inspired braise has got you covered.

It’s on the table in under an hour, filled with warm Moroccan flavors and made with just a few pantry staples.

What Makes Moroccan Fish Special?

Moroccan food is all about the harmony of spice, freshness, and texture. One of the most prevalent traditional Moroccan fish recipes uses earthy spices like cumin and paprika along with brighter herbs, including cilantro and parsley.

The combination of flavors in this blend is fresh and harmonizing, and it will be as pleasing to drink as it is rousing.

In this Mediterranean dish, fish fillets are marinated in olive oil, cumin, paprika and lemon juice and roasted with bright red bell peppers to make a fast and healthy meal that’s polished enough for entertaining.

It’s the relish, inspired by the classic Moroccan tagine, a slow-cooked stew spiced with cumin and coriander that simmered in my mind after it was featured in an excellent video recipe on The New York Times Cooking site a few years back.

The result is a dressy, all-in-one meal that seems fancy enough for a dinner party but easy enough for a weeknight.

The Perfect Moroccan Marinade Recipe

The marinade is the soul of any Moroccan fish recipe. In a small bowl, whisk together the olive oil, cumin, paprika, black pepper, kosher salt, and lemon juice.

Then something for depth, such as sliced garlic and roughly chopped cilantro. This combination of spices makes for a citrusy, spicy Moroccan flavor profile that’s incredibly aromatic and simply delicious.

Notes: For a bit more authenticity, add just a dab of preserved lemon or tomato paste to the mix. The acidity lightens the dish, and the tomato gives it some structure. Brush or drizzle the marinade over your fish fillets and vegetables, letting everything hang out for 15 minutes as you preheat the oven to 425°F.

Ingredients (Serves 4)

For the Fish and Vegetables:

• 4 white fish fillets (such as cod, halibut or sea bass, with or without skin, up to you)
• 1 sweet potato, peeled and chopped in small cubes
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 3 tablespoons olive oil (plus more for drizzling)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves sliced garlic
• 1 lemon, thinly sliced
• Chopped fresh parsley or cilantro, for garnish

For the Moroccan Marinade:

• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes (optional, for spice)
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste (or use 2 tablespoons chopped tomatoes instead)
• 1 tablespoon chopped cilantro
• 1 teaspoon chopped parsley
• ½ teaspoon preserved lemon, finely chopped, for more tang (optional)

How to make a sheet-pan Moroccan fish recipe

Begin by lining a rimmed baking sheet with parchment paper. Line your vegetables, capsicum, sweet potato & cherry tomatoes in an even layer.

Drizzle in olive oil and toss to coat. Sprinkle with a little cumin and paprika, then roast for 10 to 15 minutes.

Next, place your marinated fish fillets among the vegetables. Scatter a few lemon slices over the top for good measure, and pop the pan back in the oven for 10 to 15 minutes longer, depending on how thick your fish is.

The fish is ready to eat when it flakes easily with a fork and the flesh appears opaque throughout.

Instructions

• Heat oven to 425°F (220°C). Lay a rimmed baking sheet with parchment paper (to help keep clean-up simple).
• Prepare the vegetables: In a large bowl, toss sweet potato cubes, red bell pepper slices and cherry tomatoes with 2 tablespoons olive oil, ½ teaspoon cumin and a pinch of kosher salt. Evenly spread them out on a baking sheet and roast 10 to 15 minutes.
• Make the Moroccan marinade: In a small bowl, combine olive oil with cumin, paprika, black pepper, red pepper flakes, lemon juice, tomato paste and a handful each of cilantro and parsley. If you are using preserved lemon, add it now for extra flavor.
• Prepare the fish: Pat your white fish fillets dry, then coat both sides with the marinade. Slick the top with a little olive oil for added shine.
• Return them to the sheet pan: Once vegetables are slightly charred, take baking sheet out of oven. Tuck the fish fillets in between the vegetables. Place a couple of lemon slices on top of each piece.
• Roast until cooked: Put the sheet pan back in the oven and roast for another 10 to 15 minutes, or until fish easily flakes with fork and looks opaque. Total roasting time is approximately 25 to 30 minutes, depending on the thickness of your fillets.
• To garnish and serve: Remove from the oven and drizzle lightly with olive oil. Garnish with chopped parsley or cilantro for a little burst of color.

Serving Suggestions

Serve with some fluffy couscous or quinoa to soak up the spiced olive oil and tomato juices.

Serve with a simple green salad in lemon and olive oil for a light, well-balanced meal.

Serve it with piping-hot pita bread on the side, to make sure you scoop up every last morsel.

For entertaining, serve it family-style on a large platter with fresh lemon wedges.

Why Sheet Pan Moroccan Is a Perfect Weeknight Dinner

This Moroccan meal cooked on a sheet pan captures the depth and deliciousness of a tagine in your oven without the hours-long stewing.

All of it cooks together in one pan, fish and veggies alike. As the ingredients roast, the olive oil and spices froth together to form a fragrant sauce that coats every little bite.

This technique cuts down on time and cleanup, which makes it perfect for a weeknight. It’s also highly adaptable.

Whether you’re using cod, halibut or another firm white fish, you’ll end up with beautifully tender fillets that flake apart easily just by tapping them gently with a fork. The result is a check-yes dish that appears restaurant-worthy with hardly any effort.

What Type of Fish Works Best with Moroccan Spiced Recipes?

Moroccan fish recipes are great with mild, firm varieties that stand up to bold spices and roasting. Cod, halibut, or any other white fish will work great too. Fatty fish, such as halibut, take so well to the olive oil and spices; cod is light but stays tender.

When buying your fish, choose fresh-looking fillets that are moist and translucent. Anything with a flat finish, pass on that.

If possible, have your fishmonger cut the fillets to a similar thickness so they cook evenly. You’ll want each one to reach an internal temperature of about 145°F, opaque in the center, and just flaky on the edges.

Which Vegetables Are Good with Moroccan Spices?

One of the great things about this recipe is that it plays really nicely with roasted vegetables, which caramelize to perfection in the oven.

The Moroccan spices go gorgeously with red bell peppers, cherry tomatoes, and sweet potatoes. The sweetness of nature tones down the cumin and (smoked) paprika’s earthy flavor.

You may also add separately thinly sliced onions or zucchini if you’d like to be more colorful. Just be sure your pieces are roughly the same size so they roast evenly.

A light drizzle of olive oil before roasting helps everything crisp and take on the smoky, fragrant flavor of the spices.

How to Tell When the Fish Is Perfectly Cooked

The secret to great baked fish is not to overcook it. Keep an eye on your oven timer; most fish fillets will need about 25 to 30 minutes total, including the vegetable pre-roast.

The flesh should be opaque and, when gently pressed in the center with a fork, flake easily.

If you like precision, test the internal temperature with a meat thermometer. It should hit 145°F and the second it does, immediately take it out of the oven so that you don’t dry it out.

And it never hurts to give your salad a last drizzle of olive oil, or a squeeze of lemon juice, just before serving; it helps lock in moisture and amplify flavor.

How to Store and Reheat Moroccan Fish Stew leftovers

If you have leftover Moroccan fish, transfer it to an airtight container and refrigerate for up to 2 days. When you are ready to reheat, put the fish in a large pan over low heat with a bit of olive oil.

Cover it to trap the steam, then warm it over low heat for 5 minutes. This technique means your fillet will not dry out, as long as you start with a piece that has skin.

OR you can reheat your leftovers in the oven at 300 degrees F, checking every so often until warmed through.

Put a spoonful of chickpea and tomato mixture or some chopped cilantro into the sauce to perk up flavor. They’re also great served cold as leftovers, tossed into a salad or even spooned over couscous.

Delicious Serving Suggestions and Sides

It is perfect served with fluffy couscous, warm pita bread or a simple green salad. The couscous is made with olive oil and Moroccan spices, with the salad serving as a refreshing counterpoint.

You might even go so far as to serve it with roasted vegetables, or rice, for a heartier meal.

Garnish with chopped parsley or cilantro over the top before serving. A dash of red pepper flakes for heat; a couple of lemon slices for brightness.

If you’re making this for a Shabbat meal or special weekend dinner, bring it family style to the center of the table on a large platter so everyone can appreciate the different colors and smells.

Why You’ll Really Like This Easy Mediterranean Recipe

This Moroccan fish recipe is everything you love about Mediterranean cuisine – vibrant spices, few ingredients done in a simple way.

It’s a fast and easy meal that is perfect for those busy weeknights or fancy dinners. The roasted vegetables and spiced fish fillets make for a dish that’s both satisfying and luxurious.

You’re going to love how versatile it is, too. “Replace the fish with your favorite kind, adjust the spice to your preference, or add chickpeas to make it even more hearty.”

Whether you are new to Moroccan cooking or just a sheet pan recipe that feels bright and fresh, this brings flavor and simplicity and warmth bite after bite.