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 ½ 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 ½ 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.
Mediterranean Fish Fillet Recipe, Shakshuka Style
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 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 ½ tsp ground cumin
- 1 tsp dill weed
- 1 tsp turmeric
- 1 large sweet onion, chopped
- Olive Oil
- 8 garlic cloves, chopped
- 1-2 jalapeno peppers, chopped
- 5 medium ripe tomatoes, diced or chopped
- 3 tbsp tomato paste
- 1 lime, juice of
- ½ cup water
- salt and pepper
- 2 lb cod fillet cut into 5-6 oz pieces
- ½ 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 ½ 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 ½ 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.
- Category: Seafood
- Cuisine: Mediterranean
Keywords: Mediterranean seafood recipe, shakshuka
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Looks so yummy! Will try it out today.
Awesome! Hope you love it!!
This looks so good. I’ll be trying this one soon for sure! Thanks for posting!
Hello!
Just a quick question. If I don’t have any jalapeños in the house, would you recommend substituting red pepper flakes or a can of diced green chili’s?
I am planning on making this today for dinner.
Thank You
Another kind of pepper that has a little bit of heat should work here, Sabina. Enjoy
Looks so yummy! Will try it out today.
Great! Enjoy!
I had a dish like this in a restaurant years ago and had been trying to recreate this ever since. This was excellent! I used a bit less heat (for kids) and didn't have sumac so skipped that and the dil weed (not a fan) and added extra lime. I cooke the tomato mixture for closer to 30 mins but am sure 10 as the recipe reads would be fine. Everyone in the family loved it and it made perfect leftovers. This will be on heavy rotation at our house.
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That's awesome, Kate! Thanks so much for sharing!
Authentic delicious
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This recipe was easy and delicious! I did not have the jalapeno or sumac, added very little salt and did not do the garnishes. It was still excellent! We ate almost all of it, although I had hoped for leftovers.
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Could i use canned tomatoes instead of fresh tomatoes and tomato paste ?
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Sure thing, Ash! Canned diced tomatoes will work.
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!
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That's awesome! Thanks so much for sharing
Easy,cheap and delicious ??
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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!
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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!
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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!!
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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.
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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
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Haha! Wonderful! Thanks, Munene!