Moroccan Spiced Fish Tagine with Tomatoes and Bell Peppers
A colorful fish tagine simmered in a fragrant tomato and bell pepper sauce with Moroccan spices, delivering a tender and aromatic seafood dish. This middle eastern-inspired seafood ready in about 40 minutes pairs olive oil, medium, thinly sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 2-inch pieces firm white fish fillets (cod or sea bass)
- 2 tbsp olive oil
- 1 medium, thinly sliced onion
- 3, minced garlic cloves
- 1 large, thinly sliced red bell pepper
- 1 can (14 oz) canned diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tbsp harissa paste
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, chopped fresh parsley
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet or tagine over medium heat. Add 1 thinly sliced medium onion and 3 minced garlic cloves, sauté for 5 minutes until the onion is soft and translucent.
- Step 2: Add 1 large thinly sliced red bell pepper, 1 tsp ground cumin, 1 tsp ground paprika, 1/2 tsp ground turmeric, and 1/4 tsp ground cinnamon. Cook for 3 minutes until the spices are fragrant and the pepper softens.
- Step 3: Stir in 1 can (14 oz) diced tomatoes with their juice and 1 tbsp harissa paste, simmer the sauce for 8 minutes until slightly thickened.
- Step 4: Gently nestle 1 lb firm white fish pieces into the sauce, cover, and cook on low heat for 10 minutes until the fish is opaque and flakes easily.
- Step 5: Season with salt and black pepper to taste, then sprinkle 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley over the top before serving.
Frequently asked questions
How long does Moroccan Spiced Fish Tagine with Tomatoes and Bell Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moroccan Spiced Fish Tagine with Tomatoes and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Moroccan Spiced Fish Tagine with Tomatoes and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moroccan Spiced Fish Tagine with Tomatoes and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Moroccan Spiced Fish Tagine with Tomatoes and Bell Peppers?
Middle Eastern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
