If you’ve never tried Moroccan Fish Pastilla, you’re in for a treat! This savory-sweet masterpiece is one of Morocco’s most elegant and flavorful dishes, combining fragrant spices, flaky fish, and crispy phyllo dough, all topped with a dusting of powdered sugar and cinnamon.
This dish is perfect for special occasions—whether it’s a holiday, a family gathering, or just when you want to impress your guests. The contrast of buttery, crunchy layers with the rich, spiced filling creates a unique culinary experience that’s sure to leave everyone asking for seconds.
What Makes Fish Pastilla So Special?
Pastilla (or Bastilla) is a classic Moroccan dish traditionally made with pigeon or chicken, but this seafood version is lighter and just as flavorful. The combination of savory and sweet flavors is what makes it truly stand out. Here’s why you’ll love it:
- Authentic Moroccan Flavors – A mix of paprika, cumin, garlic, and lemon juice enhances the fish’s delicate taste.
- Crispy, Buttery Perfection – The flaky phyllo dough bakes to a golden crisp, giving the pastilla its signature crunch.
- Elegant Yet Easy – It may look fancy, but it’s surprisingly simple to make—just layer, fill, and bake!
- Perfect for Entertaining – This dish is a guaranteed showstopper at any dinner table.
A Family Favorite with a Modern Twist
Growing up, pastilla was always a holiday favorite in my home. While the traditional version was made with chicken or pigeon, this fish pastilla is a lighter alternative that’s just as rich in flavor. It’s become a staple at our table for Shabbat, holidays, and whenever we’re craving something special and satisfying.
If you’ve never made pastilla before, don’t be intimidated! It’s easier than it looks, and once you taste it, you’ll want to make it again and again.
How to Serve & Store Moroccan Fish Pastilla
- Serve: Best enjoyed warm or at room temperature. The flavors meld beautifully as it sits.
- Store: Keep in an airtight container in the fridge for up to 3 days.
- Reheat: To keep it crispy, warm in a 350°F oven for about 10 minutes—avoid microwaving.
- Make Ahead: Assemble the pastilla a day in advance, then bake before serving for ultimate freshness.
I’d love to hear how your Fish Pastilla turns out! Did it become a new favorite at your table? Let me know in the comments! 🌿✨
Moroccan Fish Pie (Pastilla, Bastilla)
DESCRIPTION
INGREDIENTS
Ingredients
- 1 lb filo dough sheets (box)
- 4 pounds fresh fish fillets (ie: whiting, cod, tilapia, etc.)
- water (for poaching fish)
- 1 cup parsley (chopped)
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 6 cloves garlic (minced)
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1/2 stick butter (melted (or 1/2 cup olive oil))
- 2 egg yolks (to brush)
- 1 cup confectioner’s sugar (powdered sugar)
- 1 tsp cinnamon
INSTRUCTIONS
Instructions
- Poach fish in salted water for 5 to 10 minutes or until flaky.
- Crumble the fish in a bowl and mix in parsley, paprika, cumin, salt, garlic, lemon juice, and olive oil. Set aside.
- Place the filo sheets around the baking dish with 1/3 of the sheet hanging from the edges of the dish. Place 2 sheets in the center of the baking dish.
- Brush the pastries with melted butter and brush the edges with egg yolk.
- Place the filling in the center of the baking dish and bring the pastry edges to the center.
- Cover the top of the Pastilla with 2 more sheets and tuck in their edges. Brush with melted butter and egg yolk.
- Bake the Pastilla for 20 minutes at 400 degrees.
- Sprinkle Confectioner's sugar and cinnamon mixture over crust while still hot.
- Serve warm or at room temperature.
