Healthy Moroccan Fish with Chickpeas and Saffron Aioli

Name: Moroccan Fish with Chickpeas and Saffron Lime Aioli or Another Skillet Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 15 oz can garbanzos; 1 15 oz can brown lentils (or just two cans of one or the other); 8 garlic cloves sliced; 1 t red chili flakes or 4-6 dried red hot chili peppers; 4-5 T olive oil; 1/2 t ground coriander (This has a lemony taste. If you don't have it leave it out!); Salt and Pepper; 2 lb snapper, cod, haddock or other firm fleshed white fish or ono!; 2 T fresh lemon or lime juice; 1 t cumin seeds toasted and ground (I used 1/2 t ground cumin because cumin isn't my fave); 1/4 c chopped cilantro (I was out so I used Italian parsley); 1 t grated lime or lemon zest (I used 1 T); Saffron Lime Aioli; Saffron threads; 1/2 c good quality mayonnaise (I use Hellman's); 2 T fresh lime juice; 1 T good olive oil; 1 garlic clove, finely minced; 3/4 t toasted cumin seeds ground (I used a pinch); Salt and Pepper

Jump to Recipe·Leave a Review

Share this recipe!

Moroccan fish is made in a skillet with chickpeas and lentils. Served over rice with saffron aioli, it is a simple and delicious dish with a lot of Moroccan seasonings.

Moroccan fish with chickpeas and lentils in balck cast iron skillet with blue napkin and serving utensils

This healthy Moroccan fish recipe is one I always enjoy.

It's a recipe from Jayne Cohen's Holiday Cooking book which I love.

The recipes are creative and introduced me to Jewish cooking from all over the globe.

Growing up in Kankakee didn't expose me to many types of cooking.

As for Jewish cooking, Ashkenazic was where it was and even then with less than 100 Jewish families there wasn't much.

My mom was a great entertainer but when it came to cooking for her family we ate pretty basic meals.

When I went to college little did I know how much I would discover.

And though I did make it to Morocco for 1 day, I would love to go back and uncover more traditional recipes.

But Let Me Tell You Why I Love This Moroccan Fish Dish!
More To Know
Ingredients and Substitutions
- What is ono?
How I Make This Fabulous Fish Dish
- Make the Saffron Aioli
More Recipes For Fish

But Let Me Tell You Why I Love This Moroccan Fish Dish!

Besides being so healthy, this fish dish comes together fast.

With some fun spices like coriander and cumin, this simple fish comes alive.

Made with lentils and chickpeas, this Moroccan fish is really a one-dish dinner.

It begins on the stovetop and finishes in the oven which gives you time to make a salad.

Wile the fish is baking make sure to make the saffron aioli which utilizes mayonnaise as its base.

This stuff is so good and really brings out the rich flavors of this simple fish dish!

More To Know

What is Moroccan fish?

Moroccan fish is commonly made in a spicy rich tomato sauce, often with chickpeas. This is not that recipe, though the spices are common Morocco spices.

What are Moroccan spices?

Morocco loves its spices, but commonly used are ginger, turmeric, saffron, chiles, paprika, cumin, coriander and lemon. Honestly, when reading about Moroccan flavors I don't see too many they don't like!

What is coriander and how does it taste?

In the US coriander are the seeds of the cilantro plant. They taste warm and somewhat lemony and are sold in a jar in the spice aisle, either ground or whole. Substitutions for fresh cilantro or coriander, as it is known around the world, would be fennel or Italian parsley with both having their own flavor profile.

Moroccan fish dish with saffron aioli and lentils and chickpeas in cast iron skillet

Ingredients and Substitutions

The key ingredient is fish!

What is ono?

I used ono, which is a Hawaiian fish. Not a traditional fish used in Morocco but this is what I had!

I use what works and this was in my freezer.

Ono means good to eat in Hawaiian and it is!

It is a mild flavored, steak type white fish that is commonly used in fish tacos.

Ono is also know as wahoo which must be where the chain got its name!

What is the proper fish to use in Moroccan fish?

Snapper, cod, haddock or any firm flesh white fish is great for this easy fish dish.

The other two key ingredients are lentils and chickpeas.

With a can of each in my pantry, this fabulous supper dish came together fast.

Don't have both? Just use two cans of chickpeas.

I think white beans would also be a great substitute.

Don't have dried chili peppers? Use the dried peppers you sprinkle on pizza!

Garlic adds flavor so don't skip it. This fish dish did not seem to have too much garlic!

Cumin seeds are recommended because they are easier to toast.

I used ground cumin and it tasted great though I suspect that the toasted cumin ground would have more flavor!

Cilantro is requested but Italian parsley works, as would fresh mint or dill.

How I Make This Fabulous Fish Dish

I recommend using canned chickpeas or lentils. It saves time and who doesn't love saving time?

Begin by simmering the chickpeas and lentils or both in a large 12" cast iron skillet with the garlic, chiles and coriander. Add the water and olive oil.

This helps to add flavor to the chickpeas. If you need to use more water, add what you need as different stovetops cook differently.

While the chickpeas are simmering, prepare the aioli.

Make the Saffron Aioli

Add the softened saffron to the mayonnaise and stir in lime juice, olive oil, cumin and minced garlic.

Set aside until ready to use.

After the chickpea mixture has simmered, place the seasoned Moroccan fish on top.

Spoon a few chickpeas on top and drizzle with more olive oil.

Cover with foil and bake up to 30 minutes. Time depends on the fish chosen.

Remove from oven and scatter with cilantro, lemon or lime zest, drizzle with more aioli or stir it into the sauce.

ono Moroccan fish with chickpeas, lentils and saffron aioli in cast iron skillet

A perfect meal to end our Friday with; this fish was quick to make and totally satisfying.

What to serve with ono? With this Moroccan fish it is easy to say cous cous. Or rice.

But it's also fine just the way it is. Place it on a bed of greens and drizzle the saffron aioli over it.

Whatever you do, just make this fish.

I'd love to hear if you make this recipe!

Please share a review or rate the recipe,

and be sure to tag me on social!

Recipe

Moroccan Fish with Chickpeas and Saffron Lime Aioli or Another Skillet Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Abbe Odenwalder
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 minutes
Yield: 4 Servings 1x
Category: Main Course
Cuisine: Moroccan

Print Recipe

Description

This Moroccan fish with chickpeas and lentils makes an easy dinner. Not to mention healthy and tasty!

Instructions

Combine chickpeas and lentils with ½ c water, garlic, pepper flakes or peppers, 2 T olive oil, coriander, salt and pepper in skillet. (I use my 12" cast iron.)

Simmer over low heat, covered for 30 minutes to marry the flavors.

Preheat oven to 350.

Now prepare the aioli.

Crush a pinch of saffron threads into a small bowl. Add 1 T hot water and stir. Let soak for 10 minutes. Press threads with back of spoon to release more color and flavor.

Stir in mayonnaise, lime juice, olive oil, garlic, cumin, salt and pepper to taste. Let flavor develop while the fish cooks.

Back to the Fish:

Discard pepper pods if you used those from chickpeas.

Place the fish fillets on top of chickpeas and season with 2 T lemon or lime juice, cumin and salt and pepper. Top with 2 T chopped cilantro. (I used Italian parsley)

Spoon a few chickpeas on top of fish. Drizzle everything with 2 T of olive oil.

Cover the pan with foil and bake for up to 30 minutes, or until the fish is cooked through and flaky. Cooking time depends on the variety of fish used!

To Serve:

Scatter remaining 2 T cilantro or parsley, the lime or lemon zest, and more chili flakes if you prefer, over the fish. Stir some aioli into the chickpeas and pan liquid. Drizzle a little over the fish and pass the rest separately. Or save to dip your fingers into on another day!

Notes

Thanks Jayne Cohen for the great recipe.

More Recipes For Fish

Grilled Swordfish/blue napkin/white bowl

Easy Delicious Swordfish

Seared Sesame Tuna

Fish Stew with Eggplant in white bowl with serving spoon

Mediterranean Fish Stew