Moroccan Shabbat Fish

I make this often. I add jalapeno peppers to the layer of tomato and red pepper. I do cook @ 200 degress f for 3 hours covered and then brown up the top at 375f for 15-20 minutes uncovered. I also use much more cayenne pepper. I feel you need to cook this long and at a low temp.

I was actually looking for a Shabbat fish dinner and came across this recipe! The only change I made to the ingredients was due to a lack of fresh tomatoes. I used canned diced tomatoes instead. I also baked for 30” @ 350 based on other reviews. Delicious smokey/spicy flavor! It has been added to my favorites list. Will serve over cous cous next time.

I made it following the recipe, and I really wish I had read the comments first!! I finished it in a pan and it tasted good. Next time oven at 350F for 45 minutes.

My mother in law is also Moroccan and makes this dish for Shabbat. Husband and I love this dish. Please post more recipes 🙂

So I loved this for my Shabbat dinner. I did take out the bouillon as its not Kosher but I substituted a Lebanese seven spices blend to keep the flavours balanced. I pan seared the fillets prior to baking for about a half hour at 350

Yes, the fish does not cook at 200 degrees Farenheit. I think they meant 200. Degrees Celcius. It should cod at around 350-375 Farenheit and it is a delicious, spicy dish. My Moroccan dinner guest was very impressed.

This is an EXCELLENT recipe, and SUPER simple to make! I used Swai fillets because thats what I had. And instead of cayenne pepper I used garlic powder because my guys don’t like spicy. I think the tomato is the centerpiece flavor in here. We LOVE this!

I followed this recipe but not the directions since they seemed off and the other comments agreed. I cooked mine in the oven sprayed dish with nonstick first at 350 for 45 min. Came out delicious!

I left out the tomatoes and I added cut carrots and garbanzo beans and also like 6 cloves of garlic and some sliced potatoes. I go to a friends every Friday night for Shabbat dinner and this is what her morrocan

I have not submitted a review for a recipe in a long time, but this was worthy of a great review! The spice combination was wonderful and this was so easy. Even my 11 year old daughter who is not a big fan of fish or spicy dishes liked this. I only wish my photography skills were up to par cause the deep rich brick red color that the paprika and red peppers gave this dish was beautiful. I did simmer this on the stove top in a cast iron skillet, so the fish was fall apart tender, but I like the idea that this can be slow baked in the oven for an easy, no sweat dinner on the Sabbath. Thank you for sharing this.

everyone loved it at home! Waited

This was such a tasty dish. I made this last night. There were no leftovers and everyone went for seconds. I made a yogurt garlic sauce to compliment the spicy fish. I served with brown rice and creamed spinach. The sauce from the fish was so good over the rice. I will definitely make this again. I did follow someone else’s comment and baked for 30 to 40 min on 400 degrees. 200 degrees for an hour just didn’t sound right. The fish was tender and just melted in our mouths. Thanks so much for sharing.

Yes, the temps for this is way too low. I baked it at 350 for 40 to 45 minutes. I have made this 2 times now and it’s wonderful. I served it with Olive and Garlic flavored Couscous, Asparagus and warmed Pita bread. Tasty dinner for 4.

Like someone else, I tried 200 degrees and ended up cooking at 350 for about 25 additional minutes. Aside from that, the dish was just ok. Not a lot of flavor, so the “fishiness” came out in the talapia, which we didn’t even know was possible. The peppers and tomatoes were good!

GREAT RECIPE! but I set my oven to 300

I did not care for this recipe. I followed the directions and found this fish to be bland and dry.

I liked this! I though it came out very well! The flavor made me feel like i was somewhere warm with an ocean instead of here looking at snow…

There is a serious problem with this recipe that needs to be corrected. 200 degrees for an hour will not cook this fish, not even close. I thought it seemed a bit strange but followed the recipe as stated. As they say, fool me once… I actually served a dinner party of four (one, a chef) with warm, uncooked fish, bites were taken before we realized what had happened. I had to pull the plates off the table, pan sear the fillets, and re-serve piles of fish, peppers and tomatoes. Attractive presentation was long lost. I also added a shake of chili powder on each, as the paprika sauce itself was a bit one-dimensional. Please request to have this error fixed before others suffer the same embarrassment – to say nothing of the health implications….

This was amazing. I added green bell peppers as well. I did not have parsley on hand so I went without it and it was still delicous!

Subbed 2 cans tomatoes for the chopped and it worked quite well. Not a heavily flavored dish for the title “Moroccan” but it was tasty. I’ll make it again but probably double the spices.

I loved it, my husband however did not and couldn’t say why. We are both big spicy fans so it wasn’t that however I would cut down a little on the cayenne pepper. Oh and I cook it in a pan on the stove top, thanks Jessi for the idea!