Simple grilled fish with Moroccan spiced tomatoes

Simple grilled fish with Moroccan spiced tomatoes

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(1 ratings)

Prep: 30 mins Cook: 15 mins

More effort

Serves 4
This delicious North African sauce with aromatic spices goes well with sea bream, sea bass or barbecued sardines

Nutrition and extra info

Nutrition: per serving

  • kcal308
  • fat18g
  • saturates2g
  • carbs13g
  • sugars12g
  • fibre4g
  • protein25g
  • salt0.4g
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  • 3 large red pepper, halved and deseeded
  • 6 ripe large tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50ml/ 2 fl oz olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large garlic clove, crushed
  • ¼ tsp ground black pepper
  • 1 tbsp ground paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp ground cumin
  • pinch of cayenne
  • 4 skinless sea bream fillets (about 140g/5oz each)
  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch coriander, roughly chopped


  1. Heat grill to High. Place the peppers, skin side up, on a baking tray and place under the grill for 10-15 mins until black and blistered. Remove and place in a bowl covered tightly with cling film to cool.

  2. Meanwhile, to skin the tomatoes, bring a small pan of water to the boil and fill a large bowl with ice-cold water. Cut a small cross into the skin of the bottom of each tomato, then plunge into the hot water, leave for just 10 secs, then scoop out with a slotted spoon and place into the cold water. Repeat with all of the tomatoes then, using a small knife, carefully peel away the skin. Cut into quarters, discard the seeds, then dice. When the peppers are cool, remove the burnt skins, then cut the peppers into small pieces.

  3. Heat the oil in a large pan, add the garlic, spices and ¼ tsp ground black pepper, then cook for 2 mins. Add the tomatoes and peppers and continue cooking over a medium heat for about 20 mins, or until the tomatoes are very soft. Smash the softened tomatoes with the back of a spoon and continue cooking for another 10 mins, or until the liquid is reduced to a sauce.

  4. Heat grill to High. Place the fish on a baking tray lined with lightly oiled foil. Season, and grill for 4-5 mins until cooked through. Divide the sauce between serving plates, place the fish on top and serve scattered with the chopped herbs.

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Comments (2)

maggiebleksley's picture

Why is it nonsense? Don't Moroccans eat tomatoes? It looks to me as if this person is being unpleasant and insulting just for the sake of it. He can't even spell!

danielmclion's picture

Absolute nonsense! Moroccan tomatos? LOL! dear Jonh Masterchef, to put it in your MasterChef words: this looks like a plate of garbage. In my words: it reminds me to something's you might find in any city late night on the street with a peace of IGLO haddock on top. (the picture) the recipe is a typical snobbish way of making a sugo with cummin. Shame on you mr T. :( Good Food???

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