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

  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 55 minutes
  • Yield: 4 Servings
  • Category: Main Course
  • Cuisine: Moroccan


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 ono fillets thawed or 1 lb snapper, cod, haddock or other firm fleshed white fish
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


Combine chickpeas and lentils with 1/2 c water, garlic, pepper flakes or peppers, 2T olive oil coriander and 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 about 10 minutes. Press threads with back of spoon to release more color and flavor. Stir in mayonnaise, lime juice, olive oil, garlic, cumin and salt and pepper to taste. Let flavor develop while you make the fish.
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 about 25-30 minutes or until the fish is cooked through. This depends on the variety of the 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 of the 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!

Keywords: ono recipes, ono fish, Moroccan recipes, Moroccan fish, Morrocan fish recipe