12. April 2026

Moroccan Fish (DF)

Our fusion of Mediterranean and North Africa offers a rich tapestry of flavours. Traditionally, fresh fish is perfectly paired with a harmonious blend of vibrant spices like paprika, earthy cumin, and golden turmeric, combined with the bright, fragrant notes of fresh coriander. All of this is thoughtfully slow-cooked to perfection in a hot, flavourful tomato-based sauce, enriched with the natural sweetness and crunch of bell peppers.

Ingredients (Serves 2)

• 2 pieces Salmon
• 1 tbsp Ras El Hanout, 1/4 tsp turmeric & cumin
• 100ml olive oil
• 1 red bell pepper, 2 carrots, peeled, 1 potato, peeled
• 2 jalapeno peppers
• 1/2 cup chopped coriander
• 3 garlic cloves
• 1 tbsp Tomato Paste
• 3/4 -1 cup water
• 1 tbsp Sweet & Hot Paprika
• 1 tsp sea salt and ground black pepper

Instructions

• Slice the bell pepper, carrots and green pepper to strips. Slice the potato into half and then into 2 pieces. Cut each clove of garlic in half.
• Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
• Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.
• Season with the paprika, salt, turmeric and tomato paste and stir and cook for another 2-3 minutes.
• Add in half of the coriander and about 3/4 cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.
• Lightly salt the fish fillets and place them into the pan so that they're coated in the sauce, at least 3/4 of the way to the top. If there isn't enough sauce, add another 1/4 cup water. Spoon the sauce over each fish fillet.
• Top with remaining coriander and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
• I like to add lemon slices at the end and squeeze fresh lemon juice over the top before serving.