Moroccan fish tagine
Fish marinated in chermoula and slowly cooked over potatoes, peppers and tomato with olives and preserved lemon.
- 65 min25 prep · 40 cook
- MediumDifficulty
- 500 kcalper serving
Ingredients
- White fish fillets (hake or sea bream)800 g
- Fresh coriander, chopped4 tbsp
- Chopped parsley2 tbsp
- garlic3 cloves
- Sweet paprika2 tsp
- Ground cumin1 tsp
- Lemon1
- Olive oil5 tbsp
- Potatoes500 g
- Tomatoes3
- Red pepper1
- Green olives100 g
- Preserved lemon½
- Water100 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Make the chermoula: blend the coriander, parsley, garlic, paprika, cumin, lemon juice, oil and a pinch of salt.
- 2
Coat the fish with half of the chermoula and leave it to marinate.
- 3
Slice the potatoes thinly and toss them with the rest of the chermoula. Spread them over the base of a tagine or wide pot.
- 4
Add strips of pepper and slices of tomato, then lay the fish on top with the olives and strips of preserved lemon.
- 5
Pour in the water, cover and cook over low heat until the potatoes are tender.
- 6
Serve straight from the pot with bread to mop up the sauce.
Tips and questions
- Do I need a tagine pot?
- No. A wide, heavy pan or casserole with a lid works fine; keep the heat low so the fish steams gently on the vegetables.
- Can I marinate the fish ahead?
- Yes, the chermoula marinade can coat the fish for up to 2 hours in the fridge; longer and the lemon starts to “cook” it.
- No preserved lemon?
- Add strips of fresh lemon zest and a little extra salt; it will be brighter but less funky.
Enjoy your meal!
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