Recipe by My Kosher Recipe Contest

Moroccan Fish

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Parve Parve
Easy Easy
5 Servings

No Allergens specified

1 Hour, 45 Minutes

No Diets specified

Submitted by Simcha Cabessa


When I first got married, my husband wanted me to make Moroccan fish like he had in his house growing up. (His father is from Morocco.) The problem is that all his relatives that I consulted with had different recipes and methods, and of course nobody used measurements. Baruch HaShem after many trial and errors I came up with my own version that everyone goes nuts over. It’s my honor to share it with you!


Main ingredients

  • 5 tilapia filets without skin

  • 3 ripe tomatoes, sliced

  • 3 potatoes, sliced French fry style

  • 1 red pepper and 1 green pepper, sliced

  • 9 cloves of garlic, sliced

  • 1/2 C of any color olives (can be sliced or whole)

  • 1/2 C oil

  • 3 Tbs. sweet paprika

  • 1 Tbs. turmeric

  • 1 Tbs. crushed red hot pepper flakes (can adjust according to tolerance level or company sharpness)

  • Salt and pepper to taste


Prepare the Fish


Mix vegetables with oil and spices in a 9×13 pan.


Place the tilapia on top of the vegetables; slightly digging them in. Using your hands, rub the oil mixture from the vegetables over fish.


Cover with parchment paper and tin foil to seal in moisture.


Bake covered at 375 degrees F for 1.5- 2 hours (depending on the oven). You will know that it’s ready when the potatoes are soft.

Moroccan Fish

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2 years ago

Extraordinarily delicious and easy to make.