Moroccan Fish with tomato sauce -

Moroccan Fish with tomato sauce

This large baked fish is one of the most luxurious Moroccan dishes, traditionally served at family gatherings and grand banquets as a symbol of generosity and celebration. The recipe features a whole, large fish generously seasoned and presented as an artistic masterpiece garnished with shrimp and lemon slices, typically enjoyed with fresh bread.

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Servings: 10

Course: Main Course

Cuisine: moroccan

Ingredients Equipment Method Notes

Ingredients

1 Whole Large Fish (4kg or more: Grouper, Bass, or Salmon)
600 g Quick-cook Wheat (Ebly or similar)
500 g Peeled Shrimp
500 g Calamari (Sliced into rings or cubes)
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Red Chili/Paprika
1 tsp Cumin
1/2 tsp Chili Flakes/Powder (Optional)
2 Cloves Garlic (or Garlic Powder)
2 tbsp Fresh Cilantro (Finely chopped)
2 tbsp Fresh Parsley (Finely chopped)
1 tbsp High-quality Fish Seasoning or mixed herbs
1/2 Cup Olive Oil
4 tbsp Oyster Sauce
1 Whole Preserved Lemon
8 Piece sHigh-quality Tomatoes
1 tbsp Tomato Paste
1 tsp Salt
1 tsp Cumin
1 tsp Smoked Paprika
1 tbsp Fresh Parsley (Chopped)

Equipment

Extra-Large Baking Tray: To accommodate a 4kg+ fish
Aluminum Foil & Parchment Paper: For sealing and moisture retention
Large Cooking Pot: To parboil the wheat.
Large Skillet/Pan: To sauté the shrimp, calamari, and sauce.
Food Processor or Grater: For the tomatoes and herbs
Kitchen Shears/Sharp Knife: For cleaning and deboning the fish

Method

Cleaning the Fish for - Moroccan Fish with tomato sauce

You can ask your fishmonger to clean the fish and butterfly-cut it from the back to allow more space for the stuffing.
If cleaning it yourself: remove the scales and fins (to prevent burning) and the gills (which are bitter).
Open the fish carefully from the belly or back, being cautious not to damage the meat. Remove the entrails and the central backbone/spine carefully.
Rinse well and drain in a strainer to remove excess water

Preparing the Stuffing for - Moroccan Fish with tomato sauce

Parboil 600g of wheat for only 10 minutes (half-cooked).
Use 300g of this wheat for the stuffing (it will finish cooking inside the fish). ices.
Mix it with 250g of shrimp, 250g of calamari, and the prepared Chermoula marinade sp

Baking for - Moroccan Fish with tomato sauce

Line a baking tray with aluminum foil followed by parchment paper.
Place the fish, fill it generously with the stuffing, and seal it tightly with the paper and foil. Bake in a preheated oven at 200°C (390°F) for 60 to 75 minutes.
Once done, turn off the heat and leave the fish wrapped inside for 20 minutes;
this allows the juices to redistribute and keeps the meat succulent

The Side Wheat & Tomato Sauce

Side Wheat: Take the remaining 300g of wheat and finish cooking it in a pan for 10 minutes.
Add oyster sauce and optionally 100g of chopped olives for a flavor twist.
The Sauce: Sauté the grated tomatoes with tomato paste and spices until thickened. Add the remaining 250g of shrimp and cook for 5 minutes,
then add the remaining 250g of calamari rings for another 5 minutes (do not overcook calamari or it will become rubbery).

Final Plating & Garnish for - Moroccan Fish with tomato sauce

Place the fish in the center of a large platter. Surround it with the seafood tomato sauce.
Garnish with extra shrimp (sautéed in butter, garlic, parsley, and oyster sauce), lemon slices, and fresh parsley.

Notes

This fish can be prepared with various marinades and different types of fish. Other stuffing options and side salads will be featured in future recipes, along with different presentation styles suitable for both casual family dinners and formal luxury events.

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Moroccan Fish with tomato sauce