Fish Tagine with Chermoula Marinade

 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 Time15minutes mins

Total Time minutes25 mins

CourseDinner

Servings4

Ingredients

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

Instructions

• 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.