Indulge in this authentic Moroccan fish dish with my recipe featuring seabass and potatoes. Packed with rich, authentic flavours, This recipe will for sure become a family favourite.
Earlier this week I shared my Moroccan dad’s Zaalouk recipe. So, I had to get my dad to teach me how to make his beloved Moroccan fish recipe, which is the best I have ever had (and I have had many different types before).
This Moroccan fish stew is a cherished part of my childhood, and it is still my absolute favourite Moroccan dish. Surprisingly easy to make, I couldn’t resist sharing this healthy seabass and potato recipe with you!
In my hometown in Morocco, sea bass takes the spotlight in this dish, enhancing its taste and making it a standout Moroccan fish stew.
Add this recipe to your weekly meal plans, and you’ll find yourself making it frequently. Packed with flavour yet incredibly healthy, as it does not use any unhealthy oils and fats, offering a wholesome treat for your body.
I’d love to know your thoughts! Please rate and leave a comment below. If you share your recreation on Instagram, don’t forget to tag me @lotsoflovemariam—I’m eager to see your recreations!
This post is all about a Moroccan fish recipe!
Best Moroccan Fish
Moroccan Fish Stew Ingredients
- Sea bass: This recipe goes really well with sea bass.
- Potatoes: They need to be sliced thinly in order for them to cook – check the pictures below for reference
- Vine tomatoes: Make sure they are ripe so the sauce is not bitter.
- Pepper: Green and red pepper
- Fresh garlic
- Fresh coriander
- Extra virgin olive oil
- Spices: sea salt, paprika, cumin, ginger, black pepper, curry powder (optional)
- Tomato puree (tomato paste)
How To Make This Delicious Moroccan Fish Dish
Preparing The Fish:
- Begin by cleaning the insides of the sea bass, removing scales, and giving it a thorough wash. You can either keep the head or remove it (I removed it). If you are going to remove it, then cut it up and throw it away.
- Then, cut each seabass into three pieces and set aside.
Tomato Sauce & Potatoes:
- Wash vine tomatoes thoroughly and chop them, keeping the juice. Similarly, chop peppers, and fresh coriander.
- In a large bowl, combine tomatoes, peppers, minced garlic, coriander, spices, tomato puree, and olive oil. Mix these ingredients thoroughly with a wooden spoon, then set the sauce aside.
- Peel large potatoes and cut them into thin, round half-centimetre slices. Ensure they are thin enough to cook in the skillet without burning. But not too thin – check the picture below for a visual guide.
- In a separate bowl, marinate the sea bass pieces with the prepared sauce (not all so you leave some for the layering).
Cooking Instructions:
- In a deep skillet, create layers similar to a lasagna structure. Alternate between spreading the tomato sauce, and adding potato slices, starting with the sauce. The final layer should consist of a bit of the sauce. Once that is finished, add your fish on top covering the potatoes.
- Cover the skillet and cook on low heat. After 20 minutes, gently shake the skillet to prevent sticking. As the dish cooks, it will release water. After an hour, increase the heat to medium and continue cooking for an additional 30 minutes, shaking the skillet every 10-15 minutes.
- Confirm the potatoes are cooked by inserting a fork or skewer. If it goes in smoothly, the potatoes are done. The fish should be cooked too but if you are unsure, just grab a fork and open the meaty side of the fish slightly and if it flakes then the fish is cooked.
- Once that is cooked (the water would have come down a little – if not then remove the cover and let it simmer for 5 minutes)
- Preheat the oven to 200°C. Transfer the fish gently to a large flat tray, avoiding breakage. Arrange the potatoes with sauce on the tray and bake for 5-10 minutes until the top layer of fish and potatoes achieves a slight golden colour.
- Serve the dish with bread and enjoy!
What To Serve With This Moroccan Fish Recipe
Here are a few things that are traditionally served with this Moroccan fish recipe:
- Bread: This is what we traditionally serve this fish dish with and it is the perfect combination. Place a few slices of traditional Moroccan bread (khobz), baguette or sourdough – tear off pieces of the bread and dip in the sauce!
- Olives: You can add a few olives to the tray and roast in the oven together. The flavour of the olives compliments the flavour of this dish. Olives are added in many Moroccan dishes and with this recipe it goes really well.
- Salad: Just like any dish, a side of salad would go nicely with this fish dish. Cut up your favourite salad ingredients and season with some sea salt, vinegar (Moroccan vinegar or balsamic vinegar), and extra virgin olive oil. Mix the salad together and serve on the side.
Other Moroccan Recipes You’ll Also Enjoy:
Moroccan Fish (sea bass & potatoes)
Equipment
- Large deep skillet
- Large flat baking tray
- large bowl
Ingredients
- 2 Whole sea bass (you can use pre-cut and prepped sea bass if you prefer)
- 5-6 medium Vine tomatoes
- 5 Garlic cloves – minced
- 2 medium/small Peppers (red or green)
- 1 1/2 tsp Sea salt (or to taste)
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Ginger powder
- 1 tsp black pepper
- 1/2 tsp Curry powder (optional)
- 1/2 cup Extra virgin olive oil
- 1 tbsp Fresh coriander
- 1 tbsp Tomato puree (paste)
- 2 large potatoes
Instructions
Preparing the sea bass
- Start by cleaning the sea bass, removing scales, and giving it a thorough wash. Optionally, remove the head (I prefer to). If removing, cut it up and discard.
- Next, cut the sea bass into three pieces and set aside.
Tomato sauce & potatoes
- Thoroughly wash vine tomatoes and finely chop them, keeping the juice. Chop peppers and fresh coriander similarly.
- In a large bowl, combine tomatoes, peppers, garlic, coriander, spices, tomato puree, and olive oil. Mix thoroughly with a wooden spoon, then set the sauce aside.
- Peel large potatoes and cut them into thin, round half-centimeter slices. Ensure they're thin enough to cook in the skillet without burning, but not overly so. Refer to the picture below for a visual guide.
- In a separate bowl, add about 2 tbsp of the tomato mixture and gently marinate the fish. Set aside.
Cooking instructions
- In a deep skillet, layer the ingredients like a lasagna: start with the tomato sauce, then add potato slices (without stacking them) and repeat. The final layer should include a bit of the sauce. Top with the marinated fish, covering the potatoes.
- Cover the skillet and cook on low heat. After 20 minutes, gently shake to prevent sticking. As it cooks, it will release water. After an hour, increase the heat to medium-low and continue cooking for an additional 30 minutes, shaking every 10-15 minutes.
- Check the potatoes' doneness by inserting a fork or skewer. If it goes in smoothly, they're done. To ensure the fish is cooked, use a fork to slightly open the meaty side; if it flakes, it's ready.
- Once cooked, if there's excess water, simmer uncovered for 5 minutes.
- Preheat the oven to 200°C. Transfer the fish gently to a flat tray, avoiding breakage. Arrange potatoes with sauce on the tray and bake for 5-10 minutes until the top layer achieves a slight golden colour.
- Serve with bread and enjoy!
This post was all about a Moroccan Fish Recipe!
I hope you enjoy this recipe as much as we do!
Lots of love, Mariam x
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