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Spicy Moroccan Baked Fish Recipe with Easy Saffron Couscous Side

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A flavorful and easy-to-make Moroccan baked fish marinated in traditional spices, served with fragrant saffron-infused couscous. Perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1.5 pounds white fish fillets (cod, snapper, or halibut)
  • 3 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground coriander
  • 1 small preserved lemon, finely chopped (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Salt and freshly ground black pepper to taste
  • 1 medium red onion, thinly sliced
  • 1 cup Israeli couscous (pearl couscous)
  • 1½ cups chicken or vegetable broth
  • A generous pinch of saffron threads (about 10 threads)
  • 2 tablespoons unsalted butter
  • 2 scallions, thinly sliced
  • 2 tablespoons toasted slivered almonds (optional)
  • Salt to taste

Instructions

  1. In a mixing bowl, combine olive oil, minced garlic, smoked paprika, cumin, cayenne, ground coriander, chopped preserved lemon, salt, and pepper to form a thick marinade (about 5 minutes).
  2. Pat fish fillets dry with paper towels. Add to marinade and gently toss to coat all sides. Cover and refrigerate for at least 20 minutes, up to 1 hour.
  3. Preheat oven to 400°F (200°C).
  4. Spread thinly sliced red onions evenly on the bottom of a baking dish.
  5. Place marinated fish fillets on top of onion slices, spacing slightly apart. Pour leftover marinade over fish.
  6. Bake uncovered for 15-20 minutes, until fish flakes easily and is opaque inside.
  7. While fish bakes, warm broth in a small saucepan until simmering. Add saffron threads and steep for 5 minutes.
  8. Add couscous to saffron broth, bring to a gentle boil, then cover and simmer on low for 10 minutes or until liquid is absorbed and couscous is tender.
  9. Remove couscous from heat and stir in butter, scallions, and toasted almonds if using. Fluff gently with a fork.
  10. Serve baked fish over saffron couscous, spooning roasted onions and juices over the top. Garnish with fresh cilantro.

Notes

Marinate fish for at least 20 minutes to tenderize and infuse flavors. Use fresh fish for best results. Roasting fish on onions keeps it moist and adds sweetness. Steep saffron in warm broth to release aroma and color. Avoid overcooking fish to keep it tender. For gluten-free, substitute couscous with quinoa or cauliflower rice. Leftovers keep well for 2 days; reheat fish gently in a low oven and couscous with a splash of broth or water.

Nutrition

Keywords: Moroccan baked fish, spicy fish recipe, saffron couscous, easy Moroccan dinner, baked fish with spices, healthy fish recipe

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