How to make Oven Baked Fish With Spicy Harissa - Pomfrets stuffed with a spicy sauce and baked over a bed of colourful vegetables

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Yellow capsicum (पीली शिमला मिर्च )

Cuisine : Moroccan

Course : Main Course Seafood

Oven Baked Fish With Spicy Harissa Recipe Card

Oven Baked Fish With Spicy Harissa

Tajins and pastillas are true symbols of Moroccan food.  Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce. 
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used  in moderation.  They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries. 

For more recipes related to Oven Baked Fish With Spicy Harissa checkout Fish Ambat, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Fish And Green Mango Curry, Mase Kalvan, Crabstick and Drumstick Curry, Shrimps Peking.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Oven Baked Fish With Spicy Harissa Recipe

  • Pomfret 2

  • Yellow capsicum seeded and chopped 1 medium

  • Green capsicum seeded and chopped 1 medium

  • Red capsicum seeded and chopped 1 medium

  • French beans chopped 10

  • Carrot sliced 1 medium

  • Onion diced 1 medium

  • Garlic peeled 10 cloves

  • Babycorns sliced diagonally 4-5

  • Lemon thinly sliced 1

  • Olive oil 2 tablespoons


  • Whole dry red chillies seeded and soaked

  • Coriander seeds 1 teaspoon

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Onion chopped 1 small


Step 1

Place yellow capsicum, green capsicum, red capsicum, French beans, carrot and onion in a baking dish. Add the garlic cloves and babycorns. Place lemon slices on top. Put the red chillies in a mixer. Add coriander seeds, caraway seeds, carom seeds, salt, onion and a little water and grind to a smooth paste. Preheat the oven to 200°C - 225°C. Slit the pomfret from one side without cutting through. Turn the pomfret over and slit it from the opposite side without cutting through.

Step 2

This will create a pocket on either side. Put some of the ground paste in these pockets. Add some of the remaining paste to the vegetables in the baking dish. Sprinkle some salt and one tablespoon of olive oil. Place the stuffed fish over the vegetables. Sprinkle the remaining olive oil over the fish and smear the remaining ground paste on the top. Cover the dish with aluminium foil and place it in the preheated oven. Bake for thirty to thirty five minutes. Serve hot.