Moroccan fish

4 servings Prep: 15 mins, Cooking: 10 mins
Rate this recipe
A quick fragrant home-made rub transforms these white fish fillets.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

3.00 dried chillies
4.00 garlic — cloves, crushed
2.50 ml sea salt
10.00 ml cumin — ground
5.00 ml coriander — ground
30.00 ml olive oil — for frying
4.00 fish — firm flesh fillets
Tap for ingredients
Tap for ingredients


Place the chillies, garlic, salt, cumin and coriander in a pestle and mortar and pound until smooth.
Add enough olive oil to make a paste.
Heat 15 ml oil in a heavy-based frying pan.
Spread the smooth paste over the fish and fry, skin side up, for three to five minutes depending on the thickness of the fillets.
Turn and continue to fry until cooked through.

Serve on a bed of couscous with lime wedges. Add freshly chopped coriander to the couscous for a wonderful colour and flavour contrast.

The spice rub is equally delicious on chicken pieces cooked on the braai.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.