Moroccan Fish Plate Recipe
Recipe information
Make Moroccan Fish Plate in just 45m. * WEEKEND ONLY SPECIAL * Baked wild-caught Pacific Grouper or Red Fish with tomatoes, garlic and cilantro.
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Ingredients
Fish & Marinade
Tomato-Garlic Topping
Finish & Garnish
Fish & Marinade
1. Prepare and marinate fish
Pat the fillets dry with paper towels. Place the fillets in a shallow baking dish or rimmed tray. In a small bowl combine 4 tbs olive oil, 2 tbs lemon juice, 4 tbs minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp harissa if using. Whisk to form a smooth marinade. Spoon and brush the marinade evenly over both sides of each fillet. Cover and refrigerate for 15–30 minutes (no longer than 1 hour) to let flavors penetrate.
Tomato-Garlic Topping
2. Make the tomato topping
While the fish marinates, combine 2 cups diced tomatoes, 1/2 cup finely chopped shallot, 2 tbs thinly sliced garlic, 1/2 cup chopped cilantro, 2 tbs chopped parsley (if using), 1 tsp lemon zest, 1/4 cup white wine or fish stock, 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper in a bowl. Stir to combine and let sit for flavor melding.
3. Reduce topping slightly (optional)
If you prefer a cooked topping, heat a small skillet over medium heat, add 1 tbs olive oil and sauté the shallot and sliced garlic 1–2 minutes until fragrant. Add the diced tomatoes and wine/stock and simmer 4–6 minutes until slightly reduced. Remove from heat and stir in cilantro, parsley and lemon zest.
Bake & Finish
4. Preheat and assemble
Preheat the oven to 400°F (200°C). Arrange the marinated fillets in a single layer in a lightly oiled baking dish. Spoon the fresh or lightly cooked tomato-garlic topping evenly over each fillet, dividing the mixture among the pieces. Drizzle 1 tbs olive oil over the tops if desired.
5. Bake
Bake in the preheated oven for 12–16 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C). Begin checking at 10 minutes for thin fillets.
6. Finish and garnish
Remove the baking dish from the oven and let rest 2 minutes. Sprinkle extra cilantro leaves and a pinch of chili flakes over the fish. Serve each fillet with a lemon wedge for squeezing and an optional additional drizzle of olive oil.
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