Chermoula Baked Atlantic Sea Bass with Saffron Potatoes & Tomatoes – Authentic Morocco Recipe
Essaouira coastal classic baking herb-marinated fish over a bed of saffron-scented potatoes and tomatoes.
- Country of Origin
- 🇲🇦 Morocco (North Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Whole or filleted white sea bass, Thinly sliced waxy potatoes and plum tomatoes, Bell pepper rings and olives, Moroccan chermoula (cilantro, Parsley
Ingredients for Chermoula Baked Atlantic Sea Bass with Saffron Potatoes & Tomatoes (4 Servings)
- 1.25 lbs (or 2.5 cups) whole or filleted white sea bass, prepped into bite-sized pieces
- 1.5 cups thinly sliced waxy potatoes and plum tomatoes, washed and trimmed
- 1 cup bell pepper rings and olives
- 1 medium onion and 3 cloves garlic, finely minced with Moroccan chermoula (cilantro
- 1.5 tbsp traditional Morocco seasoning (parsley, garlic, cumin, paprika, preserved lemon, olive oil))
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, Moroccan chermoula (cilantro, and parsley, garlic, cumin, paprika, preserved lemon, olive oil) for 3 minutes until fragrant.
- Combine whole or filleted white sea bass and thinly sliced waxy potatoes and plum tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with bell pepper rings and olives and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.