Authentic Moroccan Fish Tagine Recipe with Chermoula

This fish tagine recipe captures the authentic flavors of Morocco, combining marinated fish, fresh vegetables, and aromatic spices for a delightful dish.

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Ingredients (Serves 4)

For the Chermoula Marinade:

• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 3 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

For the Tagine:

• 600g (1.3 lbs) white fish fillets (e.g., cod, halibut, or sea bass)
• 2 medium potatoes, thinly sliced
• 2 medium carrots, sliced into sticks
• 1 red bell pepper, sliced into strips
• 2 tomatoes, sliced
• 1 small onion, sliced
• 1 preserved lemon, cut into wedges
• A handful of green or black olives
• 1 teaspoon turmeric
• 1 cup water or fish stock
• Olive oil for drizzling

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Instructions

1. Prepare the Chermoula Marinade:

1. Mix parsley, cilantro, garlic, paprika, cumin, lemon juice, olive oil, salt, and pepper in a bowl.
2. Coat the fish fillets with the marinade and let them marinate for 30 minutes to 1 hour in the fridge.

2. Assemble the Tagine:

1. If using a traditional tagine pot, place it on low heat or use a diffuser to prevent cracking. Alternatively, use a heavy-bottomed pot.
2. Drizzle olive oil at the base of the pot.
3. Arrange the potato slices at the bottom, followed by carrots, onions, bell peppers, and tomato slices.
4. Sprinkle turmeric and a pinch of salt over the vegetables.
5. Place the marinated fish fillets on top of the vegetables.
6. Add the preserved lemon wedges and olives.

3. Cook the Tagine:

1. Pour the water or fish stock into the pot.
2. Cover with the tagine lid and cook on low heat for 45–60 minutes, or until the vegetables are tender and the fish is cooked through.

4. Serve:

• Serve hot with warm Moroccan bread or steamed couscous.