Recipe courtesy of Cheryl Smith

Moroccan Spiced White Fish

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  • Level: Intermediate
  • Total: 1 hr 22 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 2 servings
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1 to 2 pounds whole white fish

1 lemon, juiced

1/4 cup olive oil

2 garlic cloves, chopped

4 tablespoons Moroccan Spice mix, recipe follows

Moroccan Spice Mix:

 1 tablespoon ground cumin

 1 tablespoon ground coriander

 1 teaspoon ground cloves

 1 teaspoon ground cinnamon

 1 teaspoon ground nutmeg

 1 tablespoon paprika

 1 teaspoon turmeric

 1 teaspoon ground ginger

 1 tablespoon sugar

 2 tablespoons kosher salt

 2 tablespoons freshly ground black pepper


  1. Preheat the oven to 400 degrees F. 
  2. Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.

Moroccan Spice Mix:

Yield: 3/4 cup
  1. Combine all ingredients in a small bowl.