Moroccan White Fish in a Jar
4 servings
60 minutes
Moroccan-style white fish in a jar is a true culinary find inspired by Moroccan cuisine traditions. The dish features tender fillets of dorado or cod soaked in an aromatic charmoula marinade, where fresh cilantro, garlic, cumin, and turmeric blend into a spicy symphony of flavors. Roasted sweet peppers and juicy cherry tomatoes add brightness and freshness, while couscous and olives contribute texture and richness. Cooking in a jar allows the ingredients to simmer in their own juices, revealing the full palette of Eastern spices. This dish is perfect for a leisurely family dinner or entertaining guests who appreciate exotic flavors and the cozy atmosphere of home cooking.
1
Prepare the chermoula marinade: first zest the lemon and squeeze the juice. Then in a mortar or blender, grind garlic and chili pepper (seeded) with salt. Add the zest, spices, herbs and grind again. Pour in lemon juice and olive oil, mix well.
- Lemon: 1 piece
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Salt: to taste
- Cumin (zira): 2 teaspoons
- Turmeric: 1 teaspoon
- Fresh cilantro (coriander): 1 bunch
- Olive oil: 4 tablespoons
2
Cut the fish (dorado or cod fillet) into large pieces, pour in the marinade, and let it sit for at least half an hour (you can also refrigerate it, but not for more than three hours).
- Dorado fillet: 500 g
3
While the fish is marinating, roast the bell peppers in the oven under the grill to later remove the thick skin and cut them into strips. Cut the cherry tomatoes in half.
- Red sweet pepper: 2 pieces
- Cherry tomatoes: 10 pieces
4
Divide all prepared products in half — they will be enough for two half-liter jars. Place half of the vegetables (baked and raw) and couscous at the bottom of each jar, then add the fish, followed by the remaining vegetables and black olives (remove the pits if they were present).
- Couscous: 6 tablespoons
- Olives: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Smoked paprika: to taste
5
Pour with marinade and add some water. Close each jar with a lid and place in a cold oven.
- Olive oil: 4 tablespoons
6
Set the temperature to 170 degrees and bake for thirty-five minutes. Then turn off the oven, but do not remove the jars until they are completely cool.