Enjoy a delicious, healthy meal with this Spicy Moroccan Baked Fish, featuring chickpeas, burst tomatoes, and fresh herbs. This dish offers bold, Moroccan-inspired flavors and comes together easily in one pan.
The tender, flaky white fish sits atop a spicy harissa tomato-chickpea mixture, enhanced with garlic, shallots, and parsley. This recipe quickly became a family favorite due to its simplicity, healthy ingredients, and versatility.
Similar to my Mediterranean Baked Cod recipe, this dish feels like a restaurant-quality meal you can easily prepare at home. The key to achieving the perfect Moroccan spice profile is using high-quality harissa; I prefer the Mina brand. If you enjoy harissa, you might also love my Harissa Baked Salmon.
This recipe can be made year-round, thanks to the availability of cherry tomatoes in all seasons. It’s impressive enough for entertaining guests but simple enough for a weeknight dinner. Pair it with a simple green salad, and you’re all set!
How to Make Moroccan Baked Fish
While I typically use cod for this recipe due to its versatility and affordability, you can also use halibut or sea bass. Cod is an excellent choice for those who prefer a milder fish that absorbs the flavors of the accompanying ingredients.
Ingredients
- Cod: A firm, mild fish that’s great for those who don’t enjoy a strong fishy taste. It readily absorbs the flavors of the dish.
- Tomatoes: Cherry tomatoes add a juicy, sweet base to the sauce and are available year-round.
- Chickpeas: These provide a good source of protein and fiber.
- Harissa: I recommend a spicy version like the Mina brand, which brings a smoky, spicy-sweet flavor. Harissa is a staple in my pantry and adds depth to many dishes.
- Garlic and Shallots: These aromatics form the flavorful base of the sauce.
- Sherry Vinegar: Adds brightness and acidity. You can substitute red wine vinegar if needed.
- Lemon: Optional, but thinly sliced lemon adds a fresh, citrusy note to the fish.
- Parsley: Adds a burst of freshness. You can also use fresh basil or dill.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Instructions
Step 1: Roast Tomatoes and Chickpeas
Combine tomatoes, chickpeas, shallots, garlic, harissa, vinegar, olive oil, and salt in a baking dish. Toss to combine and bake for 25 to 30 minutes, or until the tomatoes start to break down.
Step 2: Season and Cook Cod
Season the cod fillets with salt and pepper, then nestle them into the pan. Top with lemon slices and roast until the fish is flaky, about 10 to 15 minutes.
Step 3: Garnish
Finish with fresh parsley and an extra drizzle of olive oil.
Recipe Variations
- Use a Different Fish: Try halibut, sea bass, or even salmon as alternatives.
- Add Capers or Olives: For a briny touch, add a tablespoon of capers or three tablespoons of chopped dark pitted olives. Preserved lemon can also be used instead of fresh lemon.
- Adjust the Spice Level: If you’re sensitive to spice or cooking for children, consider using a mild harissa or omitting it entirely.
Storage Tips
- To Store: Keep leftovers in an airtight container in the refrigerator for up to two days.
- To Reheat: Gently reheat the fish in a baking dish at 350ºF to prevent it from drying out. A fresh squeeze of lemon juice can revive the flavors. The chickpea-tomato mixture can be reheated in the oven, on the stove, or in the microwave. Avoid freezing this dish, as it doesn’t freeze well.
Serving Suggestions
While this Moroccan baked fish pairs wonderfully with a simple green salad, you can also serve it with:
- Sautéed Broccoli: Quick and consistently delicious.
- Cucumber Avocado Salad: Crisp and refreshing, ready in just 20 minutes.
- Shaved Brussels Salad: A mix of pear and pumpkin seeds in a lemon-Dijon dressing.
- Smashed Cucumber Salad: The Mediterranean flavors of this salad complement the dish perfectly.
Equipment
- 3 to 4-quart baking dish
Ingredients
- 1 pint cherry tomatoes, halved (2 cups)
- 1 (15-oz.) can chickpeas, drained and rinsed
- 2 Tbsp. harissa
- 1/4 cup minced shallots
- 2 to 3 garlic cloves, thinly sliced
- 1 Tbsp. sherry vinegar (or red wine vinegar)
- 5 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- Freshly cracked black pepper
- 4 (6-oz.) cod fillets
- 4 very thin lemon slices (from 1 small lemon)
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 400ºF.To a 3 to 4-quart baking dish, combine tomatoes, chickpeas, harissa, shallots, garlic, vinegar, 3 Tbsp. of olive oil, and 1/2 tsp. salt; toss well to combine. Bake for 25 to 30 minutes, until the tomatoes break down and become jammy.
- Toss the tomato-chickpea mixture, and nestle the cod fillets overtop, spacing them evenly apart. Drizzle cod with remaining 2 Tbsp. olive oil, and season with remaining 1/2 tsp. salt and a few grinds of black pepper. Top each fillet with one slice of lemon. Bake until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes. Remove from oven and garnish with fresh parsley and another drizzle of olive oil, if desired.
Notes
- To Store. Refrigerate leftovers in an airtight storage container for up to 2 days.
- To Reheat. To avoid drying out the fish, rewarm it in a baking dish in the oven at 350ºF until heated through. Add a squeeze of fresh lemon juice to wake the flavors back up. You can also reheat very gently in the microwave or in a skillet on the stove. The chickpea-tomato mixture is more forgiving, and can be warmed in the oven, on the stove, or in the microwave.
- Note: I do not suggest freezing this dish.
NUTRITION INFORMATON: Serving: 1cod fillet with 1/2 heaping cup chickpea-tomato mixture | Calories: 394kcal | Carbohydrates: 26g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Sodium: 690mg | Fiber: 7g | Sugar: 6.5g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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