Recipe: Moroccan Roast Fish

In 2013 I set myself a goal to try new recipes and step out of my cooking “comfort zone”. I have decided to post a few of my favourite recipes with images here throughout the year! This recipe is so easy to make (although the sauces do take a little bit of extra time). A usually adapt this to suit the amount of guests who will be sharing the dish.

Moroccan Roast Fish with spicy broth and couscous

Serves 10 (from Phillippa Cheifitz)

10 portions of skinned and filleted fish


1 cup olive oil

½ cup strained lemon juice

1 cup chopped coriander leaves

4-6 fat cloves garlic, crushed

1 tablespoon paprika

2 teaspoons ground cumin

½ teaspoon crushed chilli

Salt to taste

Spicy broth:

¼ cup olive oil

1 large onion

4-6 sticks celery, chopped

4-6 fat cloves garlic, crushed

2 teaspoons ground cumin

½ teaspoon ground coriander

1 tablespoon paprika

1 or 2 cinnamon sticks

1x 410g tin tomatoes, chopped

4 cups fish or vegetable stock

Salt and milled pepper

500g instant couscous

Fish_photopaige-2 Fish_photopaige-4 Fish_photopaige-12 Fish_photopaige-13 Fish_photopaige-17

Blend together the marinade ingredients. Mix the fish portions (about 150-200g each) with the marinade and leave for a few hours or overnight in the fridge. Fish_photopaige-14

Roast the fish at 230  ̊C for 5-10 minutes or until just cooked and still moist.

To make the spicy broth, heat the oil in a large saucepan. Add the onion and celery with a pinch of salt, and cook gently, covered, until softened but not browned. Stir in the garlic and spices, and cook for a minute or two. Add the tomatoes and cook for about 5 minutes. Pour in the stock and bring to a bubble, then simmer uncovered for 10 minutes. Check seasoning.

To serve, prepare the couscous according to the packet instructions. Pile the hot, steamed couscous into a large bowl. Put out a bowl of the piping hot broth and a platter of just roasted fish, garnished with coriander leaves. Use large, shallow pasta bowls for serving. Ladle lots of spicy broth over each helping of fish and couscous.



Thanks for reading! Paige.


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