Sheet-Pan Moroccan Fish Tagine
Tender white fish nestled in a fragrant tangle of roasted tomatoes, olives, and warm spices—finished under the broiler in one pan. A vibrant, weeknight take on a Moroccan classic that feels like restaurant food.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 34g
Ingredients
- 1.5 lbs White fish fillets (cod, halibut, or sea bass)
- 1.5 cups Cherry tomatoes
- ¾ cup Green olives, pitted
- ¼ cup Preserved lemon, sliced thin (or zest of 1 lemon)
- 1 medium Onion, sliced into thin rings
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- ½ cup Fresh cilantro, chopped
Instructions
- 1
Preheat broiler to high. Arrange onion rings on a large sheet pan, then scatter tomatoes and olives around them.
- 2
Drizzle everything with 3 tbsp olive oil. Sprinkle cumin, paprika, salt, and pepper over the vegetables and toss gently.
- 3
Roast under the broiler for 8 minutes until tomatoes begin to blister and onions soften slightly.
- 4
Pat fish dry. Nestle fillets into the pan among the vegetables. Scatter preserved lemon slices on top.
- 5
Broil 6–8 minutes until fish flakes easily with a fork and edges are opaque. The center should still be moist.
- 6
Scatter fresh cilantro over the pan. Squeeze a lemon wedge across the top if you'd like extra brightness, then serve.
Tools you’ll need
- Large sheet pan (18×13 inch)
- Broiler
- Fork (for flaking fish)
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