Moroccan Roasted Fish Tray: The Ultimate Baked Fish with Spiced Vegetables
This Moroccan Roasted Fish Tray, a “Tawa“, is a classic Moroccan feast. It features a large white fish marinated in a vibrant Chermoula sauce, baked on a bed of seasoned vegetables until perfectly tender and full of flavor.
This Moroccan Roasted Fish Tray brings the fish, the Chermoula and the seasoned vegetables together in one tray. The fish marinates in the vibrant sauce, then bakes on the vegetable bed until it is tender and full of flavor.
Moroccan Roasted Fish Tray Ingredients
The Fish: 1 large Whole Fish (Sea Bream, Sea Bass, or Snapper) cleaned and scored.
The Chermoula: A mix of fresh Cilantro and Parsley + 4 Cloves of Garlic + Lemon Juice.
The Spices: Paprika + Cumin + Turmeric + Salt & Black pepper + Olive oil.
The Veggies: Potatoes (sliced) + Carrots (sliced) + Tomatoes + Bell Peppers (rounds).
Garnish: Preserved Lemon strips + Hot Chili pepper + Olives (Red or Green).
The ingredients for this Moroccan Roasted Fish Tray start with one large whole fish, sea bream, sea bass or snapper, cleaned and scored. The Chermoula is cilantro and parsley with garlic and lemon juice. The spices are paprika, cumin, turmeric, salt and black pepper with olive oil. The vegetables are potatoes, carrots, tomatoes and bell peppers, and the garnish is preserved lemon strips, hot chili pepper and olives.
How to Make Moroccan Roasted Fish Tray
For another hearty dinner, try our Ultimate Spaghetti and Meatballs.
- The Magic “Chermoula” Marination
In a small bowl, combine finely chopped cilantro and parsley, crushed garlic, lemon juice, olive oil, and all the spices. Rub this vibrant green paste all over the fish, making sure to get it into the scores (cuts). Let it marinate for at least 30 minutes to soak up the flavors.
The Chermoula comes first. Cilantro and parsley, crushed garlic, lemon juice, olive oil and all the spices combine in a small bowl into a vibrant green paste. The paste is rubbed all over the fish, into the scores, and the fish marinates for at least 30 minutes to soak up the flavors.
- Layering the Vegetable Bed
In a baking tray, arrange a layer of sliced carrots and potatoes (you can pre-toss them in a bit of the remaining Chermoula for extra taste). Place the marinated fish on top of the vegetables. Decorate with tomato slices, bell pepper rings, and preserved lemon.
The vegetable bed is layered in a baking tray with sliced carrots and potatoes, which can be pre-tossed in a bit of the remaining Chermoula for extra taste. The marinated fish sits on top of the vegetables, decorated with tomato slices, bell pepper rings and preserved lemon.
3. The Slow Oven Roast
Add a small splash of water to the tray (avoid pouring it over the fish so you don’t wash off the spices). Cover with parchment paper and bake at 200°C for 30-40 minutes. Remove the cover for the last 10 minutes, add the olives and hot chili, and let the top get a beautiful golden roast.
The tray bakes covered with parchment paper at 200°C for 30-40 minutes, with a small splash of water in the tray. The water is not poured over the fish, so the spices stay on the fish. The cover comes off for the last 10 minutes, the olives and hot chili are added, and the top turns a beautiful golden roast.
Serving Moroccan Roasted Fish Tray
Serve this Moroccan Roasted Fish Tray with the golden roasted fish on its bed of seasoned vegetables, finished with preserved lemon, olives and hot chili. The tender fish and the spiced vegetables make a complete Moroccan feast.
This Moroccan Roasted Fish Tray is ready to serve.