There’s something about Moroccan cuisine that feels both deeply comforting and wildly exciting. One of the most vibrant dishes to emerge from this flavorful culinary tradition is Moroccan Baked Fish with Chermoula Marinade. Whether you’re hosting a cozy shabbat dinner or planning a bold moroccan dinner spread, this dish brings the spices, herbs, and warmth that define Moroccan food to your table. The chermoula—a zesty blend of garlic, herbs, lemon, and spices—is the soul of this recipe, turning simple fish fillet into a dish worthy of center stage. If you're new to moroccan food recipes or a fan of fish recipes healthy and flavorful, this one is a delicious place to start.
Moroccan Baked Fish with Chermoula Marinade
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Moroccan
Baking Dish or Tagine A ceramic or glass baking dish works well, but if you have a tagine, it elevates the flavor through slow, moist heat. Tagine cooking is ideal for capturing the rich steam and spice profile.
Knife and Cutting Board For prepping herbs and vegetables.
Mixing bowl To prepare the chermoula.
Brush or spoon For spreading the marinade.
Oven Standard kitchen oven set at 375°F.
For the Chermoula Marinade
- 1 cup fresh cilantro finely chopped
- 1 cup fresh parsley finely chopped
- 4 cloves garlic minced
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper optional, for heat
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
For the Fish
- 4 firm white fish fillets such as cod, halibut, or mackerel fish
- 1 large tomato thinly sliced
- 1 bell pepper thinly sliced (red or green)
- 1 medium onion thinly sliced
- 1 lemon thinly sliced (optional, for layering)
- Extra olive oil for drizzling
Prepare the Chermoula
In a bowl, combine cilantro, parsley, garlic, lemon juice, lemon zest, cumin, paprika, coriander, turmeric, and cayenne. Slowly whisk in the olive oil to create a paste-like marinade. Season with salt and pepper. You’ll want a bold, punchy flavor—don’t be shy.
Marinate the Fish
Pat the fish fillets dry with paper towels. Rub each side generously with the chermoula. Let them marinate for at least 15 minutes. If you have time, refrigerate for up to 1 hour to deepen the flavors.
Assemble the Dish
Preheat your oven to 375°F (190°C). In your baking dish or tagine, create a base layer of tomato, onion, and bell pepper slices. Nestle the marinated fish fillets over the vegetables. Spoon any remaining chermoula over the top and layer a few lemon slices if desired. Drizzle with a bit of extra olive oil.
Bake
Cover the baking dish with foil or a lid. Bake for 25–30 minutes, or until the fish flakes easily with a fork and the vegetables are tender. If you’re using a tagine, the process may take slightly longer but yields incredibly moist fish.
Serve
Garnish with fresh herbs and an extra squeeze of lemon before serving. This dish is best served hot, straight from the oven, and enjoyed with a range of moroccan side dishes.
Pairings
This baked fish is so flavorful it doesn’t need much to shine, but the right accompaniments can round out a stunning meal.
Moroccan Side Dishes
Pair it with fluffy couscous seasoned with saffron or raisins, or try roasted carrots with harissa. A fresh tomato and cucumber salad with mint offers cooling contrast to the bold spices.
Bread
Serve with warm khobz (Moroccan bread) to soak up the rich chermoula and pan juices.
Soup Starter
A bowl of harira—a classic moroccan soup with lentils and tomatoes—makes a great starter, especially if you’re hosting a traditional Moroccan dinner.
Beverages
Mint tea is a beautiful non-alcoholic option, while a crisp white wine or dry rosé balances the spices well.
FAQs
1. What kind of fish works best for Moroccan baked fish?
Firm white fish such as cod, halibut, snapper, or sea bass is ideal. Mackerel fish also works beautifully if you enjoy a slightly oilier fish, which holds up well under the bold flavors of the chermoula.
2. Can I use frozen fish fillet for this recipe?
Yes, just make sure to thaw and pat them dry completely before marinating. Excess moisture can dilute the marinade and lead to a mushy texture.
3. Is this dish spicy?
The heat level is up to you. Traditional chermoula can include cayenne, but it’s optional. If you prefer mild dishes, omit or reduce the cayenne and focus on the herbs and citrus.
4. Can I make this recipe in a tagine?
Absolutely. Tagine cooking is traditional for Moroccan fish recipes. It enhances moisture and allows the fish and vegetables to steam gently in their own juices. It’s a wonderful method for fish tagine dishes.
5. What are other variations of this dish?
You can make this recipe with whole fish for a dramatic presentation. Some families in Morocco also prepare it as part of larger fish stew recipes, or bake it with olives and preserved lemon for an extra punch. For inspiration, look at similar dishes like Indian fish recipes or Greek fish recipe variants which often incorporate layered spices and herbs.
