Mediterranean White Fish Shakshuka | Quick & EASY One-Pan Recipe

This Mediterranean White Fish Shakshuka is what simple and delicious food is all about. We’re talking a ton of flavors, basic pantry staples, and all done in about 30 minutes using just one pan. Serve it next to a crunchy baguette to mop up all that goodness and a bottle of Spanish wine for a complete meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, tilapia, or even hake, which is known as merluza in Spain.

For the vegetables, I used a combination of onion, garlic, red bell pepper, and green bell pepper. You can mix it up and use other vegetables or whatever you have on hand. As for the tomatoes, I used canned diced tomatoes. You can also chop up fresh tomatoes; about 6 to 8 medium tomatoes will do the trick.

TIPS & TRICKS to Make this Recipe: It took me between 6 to 8 minutes to fully cook the fish fillets. Depending on the size and thickness of your fish fillets, it might take you less or more. Just keep an eye on the fish to not overcook it. Otherwise, it will get a tough texture to it.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL

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Watch the Video Below on How to Make Mediterranean White Fish Shakshuka

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Mediterranean White Fish Shakshuka

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 272 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion (chopped)
• 4 cloves garlic (chopped)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 1/2 tsp sweet smoked Spanish paprika 4 grams
• 3/4 tsp ground cumin 2 grams
• 2 cans diced tomatoes 15 oz / 440 grams each
• 1/3 cup kalamata olives (pitted & sliced) 80 grams
• 4 cod fillets 4 oz / 115 grams each
• 1 tsp dried cilantro 2 grams
• 1/2 tsp ground turmeric 1.5 grams
• 1/2 tsp dried dill .50 grams
• 1/4 tsp crushed red pepper flakes .65 grams
• sea salt & black pepper
• 2 tsp lemon juice 10 ml
• chopped cilantro for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes add in the chopped onion, garlic, and bell peppers, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the canned diced tomatoes, sliced kalamata olives, and season with salt & pepper, mix together and then simmer

3. In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides

4. Add the dried cilantro into a bowl, a long with the ground turmeric, dried dill, and crushed red pepper flakes, mix together, then coat each cod fillet in the spice mix, making sure to coat them all around

5. After simmering the tomatoes for about 10 minutes, add the cod fillets into the pan, all in a single layer and evenly spaced out, then gently flip each one so they're fully coated in all that goodness, place a lid on the pan and simmer for 6 to 8 minutes or until the fish is cooked through, then remove from the heat

6. Squeeze the lemon juice over the fish fillets and top off with chopped cilantro, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Mediterranean White Fish Shakshuka

Amount Per Serving

Calories 272 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 49mg16%

Sodium 548mg24%

Potassium 1075mg31%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 8g9%

Protein 23g46%

Vitamin A 1678IU34%

Vitamin C 87mg105%

Calcium 115mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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