Moroccan Shabbat Fish

Moroccan Shabbat Fish

Sephardi Jessi 3

"Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!"


1 h 20 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 200 degrees F (95 degrees C).
  2. Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
  3. Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
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  1. 21 Ratings


I'm the one who submitted the recipe, and I have since made the fish on the stove top in a skillet. I think it is much better, the sauce is much thicker and the fish more tender! Give it a try!

There is a serious problem with this recipe that needs to be corrected. 200 degrees for an hour will not cook this fish, not even close. I thought it seemed a bit strange but followed the reci...

Loved this meal, & so did my fiancee. One thing-I think you meant 300 degrees, not 200. Thanks, I'll be making this again.

This was amazing. I added green bell peppers as well. I did not have parsley on hand so I went without it and it was still delicous!

This was such a tasty dish. I made this last night. There were no leftovers and everyone went for seconds. I made a yogurt garlic sauce to compliment the spicy fish. I served with brown rice and...

This. Was. Awesome! Noting the other reviews, I combined the oil and spices in a 1 gallon ziploc, coated the filets in the mixture inside, and pan-seared them to seal in the flavor before baking...

Subbed 2 cans tomatoes for the chopped and it worked quite well. Not a heavily flavored dish for the title "Moroccan" but it was tasty. I'll make it again but probably double the spices.

I liked this! I though it came out very well! The flavor made me feel like i was somewhere warm with an ocean instead of here looking at snow...

I loved it, my husband however did not and couldn't say why. We are both big spicy fans so it wasn't that however I would cut down a little on the cayenne pepper. Oh and I cook it in a pan on ...