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.
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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
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Do you think that I can make the sauce ahead and then cook the fish right before the meal?
Yes, Jean. You can make the sauce the night before and then cook the fish when you’re ready! Great question
I’ve made this now at least 5 times. One of my absolute favorites! I cut my fish smaller and add shrimp or even seafood mixture! Thank you so much!
That’s awesome! Thanks so much for sharing
Easy,cheap and delicious ??
Agreed! Thank you for sharing, Darran!
Fabulous! The only change I made was to substitute a pablano pepper for the jalapeño, as I don’t like spicy. But I think next time I will try the jalapeño (just a little bit, lol), as it was very mild. I picked up the sumac at Penzey spice. Very easy to make and enjoyed by all. Thank you for a great recipe!
Great, Elise! thanks so much for sharing
I just made it, it was delicious, but was missing one ingredient, sumac, I couldnt find it. But it was really goood ,
Great, Marlyn! So glad you enjoyed it. You can find Sumac and many more Mediterranean spices at our online shop. Here is the sumac link for your reference: https://shop.themediterraneandish.com/product/sumac/
YUM! This recipe was so delicious and easy to make. It is the perfect mid week dinner or dish to serve to impress guests. I will definitely be cooking it again soon.
Thank you! I am so glad you enjoyed it!
This receipe is insanely good and I cook it at least once every two weeks. Have done at dinner parties and always goes down a storm. love love love. Thank you 🙂 ????????
That is awesome to hear! Thank you so much for sharing!
This was soooo goood! I followed the recipe, but added clams to it as well. Everyone loved it!
Awesome, Rebecca! Love your idea of adding clams!
OMG, this was over the top! A wonderful dinner, if you doubt me you’ve got to ask my cats and my dog. I had to fight for my portion. thank you..Oh, yeah, the kids have moved on, their tough luck. hahaha!!
Lou, thanks so much! Made my day 🙂
Hi, this looks amazing! How much salt and pepper do you recommend? I didn’t see measurements in the ingredient list.
Hi Sara. Salt and pepper measurements are really to your taste, that’s why I don’t specify here.
Thanks, I made it last night. So Amazingly Delicious! The flavor is incredible! Wow. I had some for lunch and already want more for dinner! Can you recommend another type of fish (or two) that might be suitable for this recipe? I don’t cook/eat fish often so anything you can offer is appreciated!
Awesome, Sara! i would say a white fish fillet…sea bass, halibut, cod…all work in this kind of recipe. And I would watch cooking time depending on the thickness of the fish.
Try this recipe with monkfish, shrimp, & mussels, makes your guests feel extra special!
Such a great idea! Thank you
Am from gambia 1st time to make for my wife birthday..the taste is so out this world
Wonderful! I am so glad to hear it!
Can we skip dil sumac and dill weed we don’t get it over here
You can adjust the recipe to your needs. Enjoy
Wow made it Today and my wife likes it. I think she will propose again. Cheers Suzy
Haha! Wonderful! Thanks, Munene!
Looks delicious
Thank you! Enjoy!
Could you please provide the nutritional Dara for this recipe.? Thank you.
Hi Marilyn, thanks for your patience! Nutritional information has been added, please review bottom of the recipe.
Another great one! My husband wasn’t sure he was going to like this, but he did! It was even good without the lime. I ran out.
Loved this recipe, it hit the spot tonight. I was actually thinking about making a more traditional shakshuka, but was also in the mood for fish. Saw the picture of the recipe read the ingredients and sounded good. I just realized when saving the recipe as a bookmark that is was fish shakshuka style.
The only thing I did differently was that I added about 18 or so little neck clams to it
All in all a great recipe
Jason, so glad you gave this one a try!! One of my favorites! We do also have an egg shakshuka recipe, here it is: https://www.themediterraneandish.com/shakshuka-recipe/