Moroccan Baked Fish

Moroccan Baked Fish


23 people made this

About this recipe: Talipia fillets are baked on top of layers of peppers and tomatoes, together with a seasoned chicken stock. Serve this delicious dish with lots of bread to soak up the juices.

Sephardi Jessi

Makes: 6 fillets

  • 1 red pepper, cut into thin strips
  • 550g tomatoes, sliced
  • 6 (175g) tilapia fillets
  • 2 tablespoons paprika
  • 1 tablespoon chicken stock granules
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 tablespoons olive oil
  • 250ml water
  • 4 tablespoons chopped fresh parsley

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat an oven to 95 C / Gas 1/4.
  2. Layer the red peppers and tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top.
  3. Combine the paprika, chicken stock granules, cayenne, salt, pepper, olive oil and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  4. Cover the baking dish with foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

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Reviews (2)


Really loved the flavors of this. I found the temperature too low. After an hour, my fish was nowhere near ready. I will make it again but will have to tweak the cooking time/temperature. - 31 May 2011


I replaced one of the tablespoons of paprika with a tablespoon of Ras-El-Hanout .very tasty dish ! - 12 Jun 2014

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