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 tbsp 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 1/2 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 1/2 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.
Print
Mediterranean Fish Fillet Recipe, Shakshuka Style
- 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
For Lebanese Rice see this recipe
For the Fish Fillet Recipe
- 2 tsp ground coriander
- 2 tsp sumac
- 1 1/2 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
- 1/2 cup water
- salt and pepper
- 2 lb cod fillet cut into large 4 to 6-ounce pieces
- 1/2 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 tbsp 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 1/2 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 1/2 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:
Amazing dish! Can this be prepared in an oven? Cook everything but the fish on the stove, transfer to a baking dish, add the fish and finish in the oven? If so, what temp would you recommend. I only ask because the photo in your cookbook shows the recipe served in a large metal serving dish giving the impression it was cooked in the oven. BTW, absolutely love your cookbook. I’ve had it for two weeks and working my way through it.
Hi, Bill! So glad you’re enjoying Suzy’s cookbook! Both the cookbook and this version are for the stove top (the metal platter you see pictured in the cookbook was just for serving). I do think you could likely cook it in the oven the way you describe here. It’s just hard to advise on a particular temperature since it’s not a method we’ve tested before. If you give it a try, please stop back and share your thoughts!
Wow! I made this for dinner tonight and it is amazing. I used a 28oz can of diced tomatoes instead of fresh and omitted the water, but the spice combination is incredible.
Sooo delicious. I paired it with some pita bread and a side of humus. Will definitely be making it weekly.
A new family fav… I turn out amazing.. I added a little honey to take away the bitterness but I don’t think I made enough next time double the amount for five people so yummy 🤤…
Very good. Easy to make and smells fantastic as it is cooking. Thanks for another winner!
Delicious. I used cod and halibut. I only had lemon, no lime. I had no fresh tomatoes so used can diced tomatoes. It was so flavorful and a hit with my family! Thank you!
Made this easy delicious recipe! Another keeper Suzy! Thank you!
I made this exactly as written and it was SO GOOD. The first night we ate it with crusty bread, then the next night served over a brown rice and ancient grains mix. Delicious either way but I preferred the rice to sop up all that goodness.
I used Tuna filets—-about 1-1/2 “ thick. Decided to cook them separately and then add to the veggies. I served over the rice …didn’t have pine nuts so toasted some pumpkin seeds. The meal was quick and delicious.