Moroccan-Spiced Fish


Warm North-African spices like cumin, coriander, and allspice come together with roasted vegetables and buttery cod filets for a healthy dinner that is surprisingly easy to pull together.

Moroccan-Spiced Fish
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
35 mins
4 servings


  • 12 small carrots, halved lengthwise if large

  • 1 ½ pounds fingerling potatoes, halved lengthwise

  • 1 lemon, thinly sliced

  • ½ teaspoon freshly ground black pepper

  • 3 tablespoons olive oil, divided

  • 1 ¼ teaspoons kosher salt, divided

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • teaspoon ground allspice

  • 4 6-oz. skinless cod fillets

  • 3 tablespoons chopped fresh flat-leaf parsley


  1. Preheat oven to 425°F. Toss carrots, potatoes, lemon, pepper, 2 tablespoons of the oil, and 1 teaspoon of the salt on a rimmed baking sheet; arrange in a single layer. Roast until potatoes are almost tender, 15 to 20 minutes.

  2. Meanwhile, stir together cumin, coriander, allspice, and remaining 1 tablespoon oil in a small bowl. Rub the mixture evenly over cod and season with remaining ¼ teaspoon salt.

  3. Remove baking sheet from oven and increase heat to broil. Nestle cod fillets among vegetables and return to oven. Broil on top rack until fish is just cooked through and vegetables are tender, 6 to 8 minutes. Top with parsley.

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