Moroccan Baked Fish With Potatoes, Peppers and Olives Recipe (2024)

Used haddock, very fresh and pretty thick. Great flavor served at room temp as the article suggests. Problem with that is as fish sits after cooking for 30 mins residual heat OVERCOOKS the dish. If you plan to serve at room temp, consider removing from oven sooner. In fact, even when serving hot from oven, 30 mins may be a tad too long especially given the "ceviche" effect of the lemon juice marinade.

Cut the marinating time to an hour, cook the potatoes on the stove until almost done and the bake everything @ 450° figuring 10 minutes per inch of fish. Then, the fish will not overcook.

One of my favorite Flo Fab recipes. So easy yet so full of flavor. Only thing I alter is to add the onions from the David Tanis Moroccan Baked Fish recipe. I find it takes the dish up an extra level.

so good. I made this with cod loins, skipped the boiling and roasted the potatoes and peppers with a little fennel for about 40 minutes, then turned the heat down and added the fish, tomatoes and olives. all gone, no leftovers....

I was a little bit concerned about marinating the fish I chose (hake) in so much lemon juice and did anyway. I felt the fish got somewhat "cooked" from curing in the lemon juice. I wonder if there is a a way to avoid this. I would add the lemon juice later when trying it again.

I followed the recipe precisely (if with a little heavier hand on the spices) but I used halibut and I added an extra potato to make sure there was enough. Because of the thickness of the fish I needed to cook it a bit longer but kept testing it with a thermometer. I served it with cold cucumber yogurt soup, a cheese course of baked feta with thyme honey from this site and watermelon, and a lemon curd tart for dessert. It all worked together well and I thought the fish was spectacular.

Very easy and delicious, even when cutting short the marinating time to 30 minutes.

Use a tablespoon of harissa instead of tomato paste. This was fabulous. and next time we will use extra lemon juice, to be absorbed by the foundation potatoes. We're going to use this on really good salmon for our best friends. What a great recipe!

Any suggestion about what to serve alongside this? I realize that there are potatoes, etc., but seems it needs something. I was thinking of a whole roasted cauliflower, but very open to others' thoughts. Also, any thoughts about adding the sauteed onions from David Tanis's recipe (suggested below)? I hate to mess with a great recipe, but I do love caramelized onions... thanks.

Really delicious! Like others, I reduced the marinade time to about 45 minutes, fully precooked the potatoes and baked for 10 minutes at 450 degrees. This will be a regular item for us!

Outstanding. Made this with 1 1/2 pounds of gorgeous cod, and added a few sprinkles of ras al hanout. Used the juice of 1/2 lemon, marinated for 2.5 hours, and baked for exactly half an hour. Easy to make on a weeknight, and fancy enough for company. Will gladly make this again. (Had leftovers, which I suspect will make lovely fishcakes what with the potatoes steeped in that glorious liquid...)

Don't boil potatoes, but roast with peppers as other suggest, then follow the rest of the recipe.

Florence says that the marinating is fine; it actually firms up the fish. But you can feel free to reduce the time, if you like.

I'm on a carb restricted diet, no white at all, so I used sweet potatoes. I felt like I needed a little something with some cinnamon for the sweet potato so used a jerk seasoning instead of salt and pepper on the potatoes. I was out of hot paprika so subbed Aleppo pepper. With apologies to the creator of the recipe, sometimes you improvise. My family gives this recipe a two thumbs up and wants it to be a regular.

I’ve made those recipe several times now, each time I marinate a little less and less. The shortest I marinate the fish is the time it takes to prep and chop all of the other components, maybe 15 minutes, still tastes like it marinated for 2 hours. I periodically don’t have saffron and it’s a little difficult to find at the normal grocery. I use anchiote as a substitute and that can be found in the Hispanic cooking section.

Roast potato slices for at least 30 minutes prior to adding rest of ingredients. Followed suggestions to caramelized onions which go on top of potatoes after their initial roasting. Capers are a good addition.

Being a klutzy cook I forgot the olives. Per someone else’s comment I used harissa instead of tomato paste. Used rice vinegar instead of white wine vinegar. I skipped the potatoes. Cooked for 25 minutes using a white fish about 1” thick. Served room temp. It was excellent.

We had this as our alternative to turkey for Thanksgiving--and it became the "main" quickly! It was fantastic--flavorful, a great choice. It will be a regular banquet dinner--easy to get ready in advance and then just put it in the oven during co*cktails!

I was very frustrated, seeing 1 hour cooking time in the header, then reading I needed to marinate 2 to 3 hours. So much for a weeknight dinner. I REALLY wish NYT Cooking would include prep time in the recipe header, this is a recurring problem. This recipe will have to wait until my day off to try. Now looking for quicker fish dinners with similar ingredients…

This is the best recipe I have made in the NYT thus far

Great flavours but 30 minutes for the fish is nuts. I put it in for 20 but I’d say 15 MAX seeing that it’s already “cooked” by the marinade. Next time I’ll also parboil the potatoes for longer.

Delicious. Had sea bass filets on hand - marinaded for an hour. Wonderful.

I am always on the lookout for recipes using frozen white fillet fish. This was my first time preparing this dish. I didn’t have everything on hand so I omitted the saffron and cilantro and added Two smoked herring fillets, mushrooms, parsley and half a small can of pizza sauce because the marinade was quite thick and I thought the layer of potatoes would be dry too. I am happy to say that even with thesfe modifications it was delicious and made a juicy broth for the potatoes.

Always looking for a decent recipe for frozen whitefish fillets which I find hard to turn into something good. The marinade didn’t look very juicy so I added half a can of left over pizza sauce and 2 smoked herring fillets as well as some mushrooms. Substituted parsley coriander as that is what I had on hand. So, tasty!

Delicious and easy. I didn't have potatoes so I used some cooked spaghetti squash. Worked fine. 30 minutes was almost too long for the fish I had. Next time will check at 25 minutes.

Wonderful dish! We don’t like baked tomatoes, so I skipped them. I didn’t have saffron, will get it next time. Instead of spice mix I used prepared Moroccan fish spice, which has some of the same ingredients, which I got from Moroccan friends (épices poisson). I will see if I can find it here, in some specialty store. It was great!! Liked the suggestion to bake potatoes instead of boiling, will do it next time! Used flounder instead of fluke. My family, who usually dislike spices loved it.

Next time, I think I would boil potatoes a bit less, then roast them on their own for a bit to get them slightly crispy. Otherwise, the mix of flavors was delicious! Fish actually needed that half-hour, as it was thick Chilean sea bass.

Wonderful. I added some chopped preserved lemon and mint.

Anything but fluke!