This is a variation of our roasted fish base recipe. It is perfect for wraps, bowls, and/or tostadas. Quick to make and packed with flavor, this Moroccan fish recipe is a great way to add more lean protein to your recipe rotation!
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Moroccan Fish Recipe
Skin on or off? For this recipe, it doesn’t matter. When you roast/bake fish in the oven with the skin side down, the skin doesn’t get crispy, so it’s not very appealing to eat. However, it does separate easily from the fish once cooked.
Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into!
A good fishmonger at your local grocery store can help you with the pin bones and skin. Don’t be shy to ask for help!
Blot the cod dry with a paper towel before rubbing on spices to remove excess moisture and to prevent steaming.
For maximum flavor development, let the spice blend sit on the fish for ~15 minutes before cooking.
- Cod: substitute any fish of your choice – salmon, mahi mahi, barramundi, tilapia, etc.
- Spices: substitute 2 teaspoons ras-el hanout in place of all of the spices.
- Granulated Garlic: substitute ⅛ teaspoon garlic powder or ½ teaspoon garlic flakes.
- Extra Virgin Olive Oil: substitute avocado or canola oil.
- Cilantro: substitute Italian parsley, but note that the flavor will be different. A mixture of herbs, such as dill, mint, and parsley would also be delicious!
Change up this recipe by varying the fish, spices, or herbs.
Need some fish recipe inspiration?
Use our roasted fish base recipe as a guide to make it your own!
Use these kitchen tools for recipe success:
Health Benefits of Moroccan Baked Fish
The American Heart Association recommends eating two, 3.5-ounce servings of fish per week, and the Dietary Guidelines for Americans recommend 8 total ounces per week for the general population. This Moroccan fish dish features cod, spices, and cilantro.
Fish is a quality source of protein that is rich in vitamins and minerals. While cod is not considered a fatty fish (which contain beneficial omega-3s), it contains almost no saturated fat, making it a lean protein choice.
The Moroccan spice blend adds flavor and nutrition to this recipe. Using spices decreases the need for salt, which may help reduce hypertension risk and therefore promote heart health. (1) Additionally, these spices contain powerful antioxidants which may help reduce inflammation in the body. (2)
Learn more about the benefits of spices in this article!
Leafy green herbs, such as cilantro, are rich in essential vitamins, minerals, and phytochemicals that promote health and help fight diseases.
Storage Tips for Leftover Moroccan Spiced Fish
Cool leftover cod completely, then store in an airtight container in the refrigerator for up to 7 days.
You can also freeze leftover fish. Place in an airtight container and freeze for up to 6 months. Thaw overnight in the refrigerator before heating. When ready to heat and serve, place on a pan and cover. Place in a cold oven, then preheat the oven to 350ºF. Once the oven reaches 350ºF, check the internal temperature of the fish. If it is 145ºF or above, it’s ready to serve. If it is not yet 145º, continue cooking for a few more minutes.
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Moroccan Fish with Cilantro and Lemon
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon coriander
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ⅛ teaspoon cayenne
- ⅛ teaspoon black pepper*
- ~1 pound cod, whole or individual filets
- Drizzle of extra virgin olive oil
- 1 Tablespoon chopped fresh cilantro
- Lemon wedge
- Preheat oven to 400° F. Prepare a baking sheet with nonstick spray, foil, or parchment paper.
- In a small bowl, combine spices.
- Place cod on baking sheet, skin side down (if skin on). Rub spice blend on top and sides. Drizzle with a little extra virgin olive oil.
- Place in oven and roast 10 minutes for every inch of thickness.
- Once done, sprinkle with fresh herbs and lemon juice. Enjoy!