Spicy Moroccan Baked Fish

5 from 9 votes

Spicy Moroccan Baked Fish with chickpeas, burst tomatoes, and herbs. A healthy, one-pan meal brimming with bold, Moroccan-inspired flavors.

Prep Time15

Cook Time40

Total Time1

Course: Entree

Cuisine: Mediterranean, morrocan

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

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 the 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 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