This easy fish fillet recipe is a little treat from the shores of the Mediterranean in Egypt. Spiced fish fillets cooked in a sauce of fresh tomatoes and peppers. A one-skillet dinner that comes together in 30 minutes!
Most people who are familiar with shakshuka only think of it as the popular North African breakfast--eggs poached in a sauce of fresh tomatoes, peppers and a number of Middle Eastern spices.
But to the people of Port Said and Alexandria, Egypt's Mediterranean cities, shakshuka is more of a cooking method than in it is a specific dish. There, they also have saucy seafood and fish shakshuka dinners.
The spices I use in this fish fillet recipe are slightly different from what's in the egg dish; still, the fish fillets are cooked similarly in the spicy fresh tomato sauce, shakshuka-style. And mainly because of its dense, flaky texture, I decided to use cod here.
This light, yet hearty fish fillet dinner is best served in bowls, with lots of the shakshuka sauce and Lebanese rice or your favorite crusty bread, challah or pita.
Here is the step-by-step for today's fish fillet recipe:
Scroll down for the ingredient list and print-friendly recipe
If you plan to serve this fish fillet with rice, make the Lebanese rice according to this recipe(this step is optional, you can also serve this fish fillet with bread)
In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed.
In a large, deep skillet (with a cover like this one) heat 2 tablespoon olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.
Now add the tomatoes and only ½ of the spice mix (you will use the rest of the spice mix later). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine.
Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes; stir occasionally.
Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining ½ of the spice mix.
Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium.
Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky).Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with Lebanese rice or your favorite crusty bread.
Visit Our Shop to browse quality Mediterranean ingredients used in this recipe.
Mediterranean Fish Fillet Recipe, Shakshuka Style
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 58 reviews
- Author: The Mediterranean Dish
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
An all star Mediterranean fish fillet recipe. Fish fillets prepared shakshuka-style in a sauce of fresh tomatoes, peppers and spices. 30 mins; tutorial
Ingredients
Scale
For Lebanese Rice see this recipe
For the Fish Fillet Recipe
- 2 tsp ground coriander
- 2 tsp sumac
- 1 ½ tsp ground cumin
- 1 tsp dry dill weed
- 1 tsp turmeric
- 1 large yellow onion (or sweet onion), chopped
- Extra virgin olive oil
- 8 garlic cloves, chopped
- 2 jalapeno peppers, chopped (or 1 green bell pepper if you prefer mild)
- 5 medium ripe tomatoes, diced or chopped
- 3 tbsp tomato paste
- 1 lime, juice of
- ½ cup water
- salt and pepper
- 2 lb cod fillet cut into large 4 to 6-ounce pieces
- ½ cup chopped fresh parsley for garnish
- 1 tbsp chopped fresh mint leaves for garnish
Instructions
- Make the Lebanese rice first, according to this recipe (optional)
- In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed
- In a large, deep skillet (with a cover) heat 2 tablespoon olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.
- Now add the tomatoes and only ½ of the spice mix (keeping the remainder of the spice mix for later use). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes; stir occasionally.
- Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining ½ of the spice mix.
- Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium. Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky).
- Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with Lebanese rice or your favorite crusty bread.
Notes
- You can use 1 green bell pepper in place for the jalapeno for a milder-tasting dish. You can also use a bit of both peppers, if you like.
- Visit Our Shop to browse olive oils and spices used in this recipe.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Seafood
- Cuisine: Mediterranean
Similar Recipes to Try:
Baked Shrimp Stew
15-Minute Baked Sole Fillet
One-Pan Mediterranean Baked Halibut with Vegetables
I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More
