Fish Tagine with Chermoula Marinade
Traditional Moroccan cuisine is deeply rooted in history, culture, and geography, and fish has always held a central place in Moroccan food traditions. From the green mountains of the Atlas to the vast Sahara
Cook Time20–30 mins
Total Time minutes60–75 minutes
For the Chermoula Marinade
- 1 cup fresh cilantro (finely chopped)
- ½ cup fresh parsley (finely chopped)
- 4–5 garlic cloves (crushed)
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional, for heat)
- Juice of 1–2 lemons
- ½ cup olive oil
- Salt & black pepper to taste
For the Tagine
- 1 cup fresh cilantro (finely chopped)
- ½ cup fresh parsley (finely chopped)
- 4–5 garlic cloves (crushed)
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional, for heat)
- Juice of 1–2 lemons
- ½ cup olive oil
- Salt & black pepper to taste
- Marinate the fish: Coat the fish pieces generously with the chermoula. Let it rest for at least 30 minutes (overnight in the fridge is even better).
- Prepare the base: In your tagine (or heavy skillet), drizzle olive oil. Layer onion rings and potato slices on the bottom. Season lightly with salt & pepper.
- Add veggies: Place tomato, carrot, and bell pepper slices over the potatoes. Scatter preserved lemon strips and olives.
- Add the fish: Place marinated fish on top of the vegetables. Spoon any leftover chermoula over everything.
- Cook slowly: Cover the tagine, cook over low heat (or in the oven at 180°C / 350°F if you don’t have a tagine) for about 35–45 minutes, until the fish is cooked and veggies are tender.
- Serve: Garnish with fresh cilantro, lemon wedges, and serve with warm Moroccan bread.
Nutritional Facts for Fish Tagine (100g serving):
| Nutrient | Amount (per 100 g) |
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