Braised Sea Bass with Moroccan Spiced Sauce

This method of braising fish in a sauce works for all firm fish including salmon. Serve with couscous or rice.


Serves: 4


  • 1/4 cup (50 mL) chopped coriander
  • 1/4 cup (50mL) chopped parsley
  • 3 cloves garlic, chopped
  • 2 tbsp (25 mL) olive oil
  • 1/2 tsp (2 mL) crushed red pepper flakes or to taste
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) sweet paprika
  • Pinch cinnamon
  • 3 tbsp (45 mL) lemon juice
  • 1 tsp (5 mL) grated lemon zest
  • Salt and freshly ground pepper to taste
  • Four 6 oz (175 g) Chilean sea bass fillets, skin removed

Moroccan Spiced Sauce


  • 2 tbsp (25 mL) olive oil
  • 1/2 cup (125 mL) chopped onion
  • 2 cups (500 mL) chopped canned or fresh tomatoes


Combine coriander, parsley and garlic in a food processor or by hand. Process until chunky. Add olive oil, red pepper flakes, cumin, paprika, cinnamon, lemon juice and zest. Season with salt and pepper. Process until all ingredients are combined.

Spread half of spice mixture over fish fillets in a baking dish and marinate for 30 minutes.

Heat olive oil in a large skillet on medium heat. Add onion and sauté 2 minutes or until onion is softened. Stir in remaining spice mixture and tomatoes. Simmer together for 10 minutes. Place fish on top of sauce, cover and simmer for 10 to 15 minutes or until fish is cooked and it begins to split on top.

Place fish on serving plate and pour sauce around.