Moroccan Spiced Fish

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Moroccan Spiced Fish

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, one pan, seafood
Calorie: 200-300, Under 250
Servings: 2
Calories: 248kcal


  • 2 Cod Fillet
  • 2 tsps Moroccan Spice Blend (divided)
  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1/2 Yellow Onion (large, chopped)
  • 1 Garlic (clove, minced)
  • 1/4 tsp Sea Salt
  • 3/4 cup Vegetable Broth, Low Sodium
  • 1 Tomato (medium, diced)
  • 1/4 cup Parsley (chopped, plus more for garnish)


  • Pat the cod fillets dry with a paper towel and season with 1/4 of the Moroccan spice blend. Set aside.
  • Heat the oil in a pot over medium heat. Add the onion and cook for three to five minutes until the onion has softened. Add the garlic, salt and remaining spice blend and cook for another minute until fragrant.
  • Carefully add the vegetable broth and then stir in the tomato and parsley. Bring the pot to a simmer and cook for about five minutes.
  • Place the cod fillets in the pot and cover with the lid. Let the fish steam for four to seven minutes or until cooked through and flakey (cooking time will vary depending on the thickness of the fillets).
  • Divide the fillets and sauce between plates and top with additional parsley if desired. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Additional Toppings

    Add red pepper flakes or fresh lemon juice. Serve with rice, naan, or pita.
  • Fillet Size

    One cod fillet is equal to 170 grams or six ounces.
  • No Cod Fillets

    Use another white fish instead.
  • No Moroccan Spice

    Use a combination of paprika, turmeric, cinnamon, ginger, and cumin.
  • No Vegetable Broth

    Use chicken broth instead.


Serving: 2g | Calories: 248kcal | Carbohydrates: 6g | Protein: 42g | Fat: 5g | Cholesterol: 99mg | Sodium: 730mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1563IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 7mg

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