Moroccan Fish with Cilantro and Lemon

moroccan fish on a blue plate with a lemon wedge

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Moroccan Fish with Cilantro and Lemon

This is a variation of our roasted fish base recipe. It is perfect for wraps, bowls, or tostadas. Quick to make and packed with flavor, this Moroccan fish recipe is a great way to add lean protein to your recipe rotation!

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Moroccan

Servings: servings

Calories: 96kcal

Ingredients

½ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon coriander
¼ teaspoon ginger
¼ teaspoon turmeric
¼ teaspoon kosher salt
⅛ teaspoon cayenne
⅛ teaspoon black pepper*
~1 pound cod (whole or individual filets)
Drizzle extra virgin olive oil
1 Tablespoon chopped fresh cilantro
Lemon wedge

Instructions

Preheat oven to 400° F. Prepare a baking sheet with parchment paper, nonstick spray, or a light brush of oil.
In a small bowl, combine spices.
Place cod on baking sheet, skin side down (if skin on). Blot the cod dry with a paper towel to remove excess moisture. Rub spice blend on top and sides. For maximum flavor development, let the spice blend sit on the cod ~15 minutes before cooking. Drizzle with a little extra virgin olive oil.
Roast 10 minutes for every inch of thickness. Fish should flake easily with a fork and internal temperature should reach 145ºF.
Sprinkle with fresh cilantro and lemon juice. Enjoy!

Notes

*Substitute 2 teaspoons ras-el hanout in place of all of the spices.

Nutrition