Shabbat Tilapia in Spicy Moroccan Sauce fills the kitchen with bold aromas, combining tender fish and rich, spiced tomato sauce into a comforting Shabbat centerpiece.
Why make this tilapia?
This recipe is simple yet deeply flavorful, making it perfect for Shabbat cooking when you want impressive results without stress.
Tilapia cooks quickly, absorbs spices beautifully, and stays light while still feeling satisfying. The spicy Moroccan sauce adds depth and warmth, turning an everyday fish into a festive, crowd-pleasing main dish.
Ingredients
You’ll need fresh tilapia fillets, tomatoes or tomato sauce, garlic, cumin, olive oil, sweet paprika, and / or spicy paprika, chili or harissa for heat, salt, pepper, and fresh herbs like cilantro or parsley. Together, these ingredients create a vibrant sauce that perfectly complements the delicate fish.
Enjoy!
Moroccan Shabbat Tilapia Recipe
Tilapia Fish In Spicy Moroccan Sauce. We prepare the sauce and then bake the tilapia in the sauce in the oven.
Ingredients
MARINATING FISH
- Juice of 2 lemons
- 8 tilapia fillets
- 2 large red bell pepper cut into 1/2-inch wide strips
- 3 to 4 chili peppers, chopped
- 8 garlic cloves, chopped
- 1½ cups freshly chopped cilantro (or parsley) leaves, tightly packed
- 4 tomatoes, chopped (preferably red and juicy)
- 1 tablespoons tomato paste
DRY SPICES
- 1 tablespoon sweet paprika
- 1 tablespoon spicy paprika (or cayenne powder)
- 1 teaspoon turmeric powder
- 2½ teaspoons kosher salt, adjust saltiness
- 2/3 cup neutral oil
- 1½ cups boiling water (to be added in middle of cooking, if necessary)
Instructions
For Marinating
Marinate the fish in a bowl with lemon juice for 10 minutes.
Cooking the Sauce
Heat oil and sauté the red peppers, chili peppers, and chopped tomatoes, garlic, natural date syrup, spices, and 1/2 the amount of fresh herbs (cilantro or parsley) for 10 minutes with the pan covered to create the sauce.
Pour the sauce into a parchment lined oven pan with at least 1½-inch rims. Place tilapia fillets adjacently in the sauce, sprinkle the rest of the cilantro all over the fish and cover the pan with parchment paper and tin foil. Bake for 15 minutes at 355°F (180°C).
Leave in the oven for another 10 minutes.