Moroccan-Style Fish Tagine with Chermoula

20m

Prep

35m

Cook

Servings

597

Views

medium

dinner

Moroccan

by Youssef El Amrani

A fragrant North African fish tagine gently simmered with chermoula spices, tomatoes and peppers, finished with fresh herbs and citrus for a bright, comforting main dish.

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Ingredients

✓600 g white fish fillets
✓3 garlic cloves
✓small bunch fresh coriander
✓small bunch fresh parsley
✓1 tsp ground cumin
✓1 tsp ground paprika
✓0.5 tsp ground ginger
✓30 ml lemon juice
✓60 ml olive oil
✓1 large onion
✓1 red bell pepper
✓3 medium tomatoes
✓60 g green olives
✓to taste salt
✓to taste black pepper

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Instructions

In a bowl, mix garlic, coriander, parsley, cumin, paprika, ginger, lemon juice and 30 ml olive oil to form a chermoula. Season lightly with salt.

Rub the fish fillets with half of the chermoula and set aside while preparing the vegetables.

Heat remaining olive oil in a wide pan or tagine base over medium heat. Add onions and cook for 5 minutes until softened.

Layer the sliced peppers and tomatoes over the onions. Spoon the remaining chermoula on top and season lightly.

Place the marinated fish on top of the vegetables, scatter over the olives, cover and simmer gently for 20–25 minutes until the fish is opaque and flakes easily.

Remove from heat, rest covered for 5 minutes, then serve hot.

📝Chef's Notes

Serve with steamed rice or crusty bread. Cool leftovers quickly and refrigerate; reheat gently to avoid overcooking the fish.

tagine

seafood

North African

spiced

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