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Moroccan-Roasted Fish


45 mins
Serves 2

Enjoy this easy all-in-one recipe with Moroccan Heirloom Tomato Soup that can be served warm or at room temperature. Perfect for a weeknight meal or double it for an elegant addition to your next dinner party menu. Serve with roasted eggplant or toasted couscous.


  • Step 1

    Place fillets in a dish that can hold them in one layer. Coat them with soup, and set aside to marinate for 20 minutes to 2 hours.

  • Step 2

    Place potatoes (or cauliflower) in a saucepan, cover with water, bring to a boil, reduce heat and simmer for 10 minutes.

  • Step 3

    Line sheet pan, or baking dish that will hold fish in a single layer, with parchment paper or brush with oil. Heat oven to 425 degrees. Spread potatoes  (or cauliflower) in dish. season with salt and pepper, place fish filets (or beans) on top. Spoon rest of soup over fish, strew with olives, and roast for 12- 15 minutes, until fish is cooked through.

Ingredient list

  • 1 jar
    Moroccan Roasted Heirloom Tomato Soup (24 oz.)
  • 1 lb
    Yukon Gold potatoes, quartered, (or cauliflower)
  • 12 ounces
    cod or other firm white-fleshed fish (chickpeas or white beans to make it vegan)
  • 1/2 cup
    Kalamata olives