Spicy Moroccan Baked Fish
A vibrant and flavorful dish combining tender fish with chickpeas and spices, perfect for a healthy dinner.
Ingredients
For the Fish
- 2 fillets fish fillets (such as cod or tilapia)
For the Chickpea Mixture
- 1 can chickpeas, drained and rinsed Can substitute with other canned beans if desired.
- 1 cup cherry tomatoes, halved Grape tomatoes can be used as a substitute.
- 2 tablespoons olive oil Extra virgin olive oil for better flavor.
- 2 cloves garlic, minced Garlic powder can be used in a pinch.
- 1 teaspoon ground cumin Adds warmth to the dish.
- 1 teaspoon paprika Smoked paprika can add a nice touch.
- ½ teaspoon cayenne pepper (optional) Adjust to taste for spice level.
- Salt and pepper to taste Use sea salt for best flavor.
- Fresh herbs (such as cilantro or parsley) for garnish Chopped before serving.
- Lemon wedges for serving Adds brightness to the dish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chickpeas, cherry tomatoes, olive oil, minced garlic, cumin, paprika, cayenne pepper (if using), and salt and pepper. Mix until everything is coated.
- Spread the chickpea mixture in a single layer on a baking sheet.
- Place the fish fillets on top of the chickpea mixture and season the fish with additional salt and pepper.
Cooking
- Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh herbs and serve with lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven, adding a splash of water for moisture.
