Nile perch cooked on top of a sauce of crushed tomatoes, garlic and fresh coriander. The lid goes on and the fish turns tender in fifteen minutes in the steam of the sauce. Red pepper and lemon add freshness, one red chilli a gentle heat. Season the fish beforehand with our fish mix, so the flavour works into the flesh and colours the sauce. Ready in half an hour, with bread to mop up the sauce.

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⏱ Preparation time: 30 min
👥 Servings: 2
🌶 Difficulty: easy
🍽 Category: Main course

Ingredients

For the fish

• 400 g Nile perch
• 20 g fish mix
• Moroccan olive oil

For the sauce

• 450 g tomatoes (about 4)
• 4 garlic cloves
• 10 g fresh coriander, plus extra to finish
• 50 g tomato paste

To finish

• 60 g red pepper, sliced into rings
• 1 red chilli
• 2 lemon slices

To serve

• Bread

Preparation

1. Season 400 g Nile perch well with 20 g fish mix and a drizzle of Moroccan olive oil.
2. Heat a splash of olive oil in a pot. Add 450 g tomatoes in pieces, 4 garlic cloves, 10 g coriander and 50 g tomato paste.
3. Cook for 5 minutes over medium heat until the tomatoes are soft.
4. Crush the tomatoes with a masher.
5. Lay 60 g sliced red pepper on top of the sauce.
6. Place the seasoned Nile perch on top, with 2 lemon slices and 1 red chilli.
7. Put the lid on and cook for about 15 minutes over low to medium heat.
8. Finish with a little extra fresh coriander.

Chef's tip

Using frozen Nile perch? Let it thaw completely and pat it dry before seasoning. That way the fish mix sticks to the fish and your sauce won't turn watery.

Serving suggestion

Serve with fresh bread to mop up the sauce.

Ready to cook?

All the spices for the fish are in our fish mix. Use our Moroccan olive oil for the marinade and the sauce. Order them together and make this charmila at home with the same flavour.

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Enjoy your meal!
— Moroccan Spicy Secrets