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Hands holding up plate of Morrocan-spiced rockfish.

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Moroccan-Spiced Rockfish Recipe

This easy and flavorful Moroccan-Spiced Rockfish recipe will have you consuming fish on the regular! Served with a cooling mint yogurt sauce.
5 from 26 votes


Moroccan-Spiced Rockfish.

  • 2 6 oz boneless and skinless fillets of rockfish
  • 1/3 cup olive oil
  • 1 lemon, zested and juiced
  • 2 large garlic clove, minced
  • 1 tsp Moroccan spice blend, store-bought or homemade, *See notes for recipe.
  • 1/4 tsp Sea salt

Mint Yogurt Sauce.

  • 1 cup plain Greek yogurt, I'll always recommend Chobani!
  • 1/2 cup finely chopped mint leaves
  • 2 cloves of garlic, smashed, peeled, and minced
  • 1 TBSP freshly squeezed lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • Sea salt and cracked black pepper, to taste


  • In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, Moroccan spice blend, and salt with a fork.
  • Transfer the fish fillets into a shallow container or bowl and drizzle the marinade over them. Toss the fillets around to evenly coat, and place them in the fridge for 30 minutes. In the meantime, make the mint yogurt sauce.
  • Place the yogurt, mint, garlic, lemon juice, cumin, and cayenne into a small bowl and whisk it well with a fork until blended. Add salt and pepper to taste, and let the sauce sit out at room temperature for 30 minutes, covered. When 30 minutes is up you can transfer it to an airtight container and refrigerate it until time for use.
  • About 15 minutes before it's time to take the fish out of the fridge, preheat the oven to 400º F.
  • Transfer the marinated fish fillets into a baking dish and pour the remaining marinade over them. Bake the rockfish, uncovered, for 8-10 minutes or until the fish is opaque and reaches an internal temperature of 145º F.
  • Serve immediately with mint yogurt sauce.


I use this Moroccan spice blend from Epicurious.