This Garlicky Moroccan Fish is a bold, flavor-packed dish that comes together in no time—making it an absolute dream for busy weeknights. Tender white fish fillets are bathed in a rich, garlicky chermoula marinade, then gently cooked with tomatoes and peppers until perfectly flaky. It’s a one-pan wonder that brings the vibrant spices of Morocco straight to your table—earthy cumin, smoky paprika, zesty lemon, and fresh herbs come together in a way that will have you dipping bread into the sauce until the very last drop.

Why You’ll Love This Recipe

Fast and Easy: This is a 30-minute meal that tastes like you’ve been cooking for hours. Just marinate, layer, simmer, and serve.
Unforgettable Flavor: The chermoula marinade infuses the fish with layers of garlicky, herby, citrusy magic. It’s the kind of flavor that lingers in the best way.
Healthy and Light: No cream, no frying—just wholesome ingredients and heart-healthy olive oil. This dish is naturally gluten-free and packed with lean protein.
Versatile: Works beautifully with many kinds of white fish and can easily be adapted to suit your spice level or what you have on hand.

Ingredients You’ll Need

This recipe is all about big flavor from simple ingredients. Here’s what makes this dish shine:

White Fish Fillets: Choose a mild, flaky fish like cod, tilapia, sea bass, or snapper. These soak up the marinade beautifully.
Garlic: The star of the show. Use fresh cloves—lots of them—for that deep, aromatic punch.
Fresh Cilantro and Parsley: These herbs add brightness and depth to the chermoula. Don’t skimp—they’re essential.
Lemon Juice: Adds zing and balances the richness of the olive oil and fish.
Olive Oil: Helps create a luscious marinade that coats every inch of the fish.
Ground Cumin and Paprika: Earthy and smoky, these spices bring the warm Moroccan base flavor.
Tomatoes: Sliced or grated, they help build a light, juicy sauce around the fish as it cooks.
Bell Peppers: Thinly sliced, they bring sweetness and color to the dish.
Salt and Pepper: To season everything just right.
Optional Chili or Harissa: For those who want a little kick of heat.

Variations

Add Heat: Stir in a spoonful of harissa paste or sprinkle in some crushed red pepper flakes to make it spicy.
Different Herbs: Swap the parsley for mint for a fresh twist, or use basil if that’s what you have.
Vegetarian Option: Try the chermoula with chickpeas, zucchini, and eggplant for a plant-based version.
Baked Version: Instead of simmering on the stove, layer everything in a baking dish, cover, and bake at 375°F until the fish is tender.

How to Make Garlicky Moroccan Fish

Step 1: Make the Chermoula Marinade

In a bowl or food processor, combine chopped garlic, parsley, cilantro, lemon juice, olive oil, cumin, paprika, and salt. Blend or stir until it forms a thick, fragrant paste.

Step 2: Marinate the Fish

Rub the fish fillets generously with the chermoula. Let them sit for at least 15 minutes (or up to 2 hours in the fridge if you’ve got time).

Step 3: Prepare the Vegetables

Slice your tomatoes and bell peppers. Layer them in the base of a large skillet or tagine with a little olive oil and a pinch of salt.

Step 4: Add the Fish

Place the marinated fish on top of the vegetable bed. Spoon any leftover chermoula over the fish.

Step 5: Simmer

Cover and cook over medium-low heat for about 15–20 minutes, or until the fish flakes easily with a fork and the vegetables are soft and saucy.

Step 6: Garnish and Serve

Sprinkle with fresh herbs and a squeeze of lemon just before serving.

Pro Tips for Making the Recipe

Use Fresh Garlic and Herbs: The fresher, the better. These two ingredients carry the flavor, so don’t go for dried substitutes.
Let the Marinade Sit: Even 15 minutes makes a big difference. The longer the fish rests in chermoula, the more flavorful it gets.
Don’t Overcook: Fish cooks quickly—once it’s opaque and flakes with a fork, it’s done. Overcooking will make it dry.
Layer with Love: Spread the vegetables evenly so everything cooks uniformly and the fish gets infused with the juices from below.

How to Serve

This dish is just begging to be served family-style, with something to scoop up all that flavorful sauce.

Pairing Ideas:

Crusty Bread or Flatbread: For mopping up every bit of that garlicky tomato-pepper sauce.
Steamed Couscous: A fluffy and light side that’s perfect for soaking in the juices.
Rice or Quinoa: If you want something a bit more filling.
Simple Cucumber Salad: To add a cooling, crunchy contrast.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making leftovers even more delicious.

Freezing

You can freeze cooked fish and sauce, though the texture may change slightly. Store in a freezer-safe container for up to 2 months.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water if needed. Avoid microwaving too long—it can dry out the fish.

FAQs

Can I use frozen fish for this recipe?
Yes! Just make sure it’s completely thawed and patted dry before marinating so it can soak up the chermoula properly.

Is this dish spicy?
Not unless you make it so. The base recipe is flavorful but mild. Add chili or harissa if you want a bit of heat.

What is chermoula, and can I use store-bought?
Chermoula is a North African marinade made of herbs, garlic, lemon, and spices. While store-bought versions exist, nothing beats the freshness of homemade.

Can I cook this in the oven instead of the stovetop?
Absolutely. Layer everything in a baking dish, cover with foil, and bake at 375°F for 20–25 minutes or until the fish is tender and flakes easily.

Final Thoughts

This Garlicky Moroccan Fish is one of those magical dishes that feels special but is secretly easy. It brings the spirit of Moroccan home cooking to your table with almost no effort. If you’re craving something vibrant, nourishing, and deeply satisfying—give this a try. You’ll be hooked after the first bite!

Garlicky Moroccan Fish Recipe