Filled with garlic, tomato, and flavorful spices, this Moroccan Baked Fish with Chickpeas is one of my favorite nourishing comfort foods!
I am always looking for a new fish recipe, and this Moroccan Baked Fish with Chickpeas is definitely a current favorite! My very favorite type of food is healthy comfort food. So many of my favorite recipes I share here fall under this category! I think this baked fish fits in perfectly there, too. It’s filled with good, high-quality ingredients and it’s totally satisfying and comforting. Good for your body and soul!
Spices to Use for Halibut
The spices I used for this Moroccan Baked Fish with Chickpeas are:
Using these bold spices are really important to help build flavor when you’re cooking with such a mild fish! I think this is a really good, classic blend of spices to start with. You can adjust or add once you get a feel for how you like things!
What to Serve with Moroccan Baked Fish with Chickpeas
My number one choice? Coconut rice! Preparing your rice with coconut milk will add a really subtle sweetness that pairs perfectly with the fish, chickpeas, and spices. Because it’s so easy to make, it’s perfect for weeknights!
More Fish Recipes
If you want to keep cooking with fish, check out a few of my favorites!
Moroccan Baked Fish with Chickpeas
Filled with garlic, tomato, and flavorful spices, this Moroccan Baked Chicken with Chickpeas is one of my favorite nourishing comfort foods!
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 5 garlic cloves, peeled and smashed
- 1 tablespoon tomato paste
- 28 ounces canned unsalted crushed tomatoes
- 2 teaspoons salt (divided)
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 6 (6-8 ounce) pieces of halibut (could also use sole, tilapia or salmon)
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 lemon, thinly sliced
- 1 small handful parsley, chopped
Preheat oven to 350 degrees. In a large pan (preferably with 2 inch sides), heat the olive oil over medium/high heat. Add the sliced bell pepper, a pinch of salt and cook for 4-5 minutes, stirring often. Add the smashed garlic cloves and cook for another 2 minutes.
Add the tomato paste and stir. Add crushed tomatoes, 1 teaspoon of salt, garbanzo beans and stir. Bring mixture to a boil, then turn down heat and simmer for 10 minutes.
Meanwhile combine the garlic powder, paprika, turmeric and 1 teaspoon salt in a medium bowl. Lightly dredge the pieces of fish in the spice mixture. Gently tap off any excess spices and placed spice-covered fish in the sauce. Turn off heat.
Gently cover the fish with sauce and place lemon slices on top. Bake for 15-20 minutes until fish flakes easily with a fork. Remove and sprinkle chopped parsley on top and serve. This recipe is great served over my Coconut Rice.
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My family absolutely loved this recipe! Even the kids who don’t necessarily like fish. Thanks!
The recipe is great but there is nothing Moroccan about it.
We don’t eat baked chickpeas and fish over rice, just fyi