Moroccan Fish Tagine Recipe
Embrace Moroccan cuisine with this traditional fish tagine recipe. This all time classic contains one of the most basic condiment of Moroccan food; chermoula.
Chermoula is a marinade and sauce used to flavor meats, poultry, fish and vegetables in Moroccan cuisine. Its beautifully aromatic taste will act as a flavor enhancer for any of your dishes. And with Mina’s harissa, chermoula just gets better! It gives it a perfect and subtle kick we all need to elevate our meals.
Ingredients
Serves 4
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1-2 lb whole fish such as sea bass, branzino or snapper cleaned
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2 large potatoes, thinly sliced
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2 bell peppers, seeded and sliced into rings
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2 large tomatoes sliced
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Chopped cilantro for garnish
Chermoula
- 5 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 3 teaspoons ground cumin
- 4 teaspoons paprika
- 1 teaspoon ginger powder
- ½ teaspoon turmeric
- 2 tablespoons Mina harissa
- 1 ½ teaspoon salt
- Juice of a lemon
- Generous pinch saffron
Method
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In a medium sized bowl, mix all the chermoula ingredients together and stir until smooth.
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When you are ready to prepare the tagine, preheat the oven to 390 °F.
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Using your hands, cover the fish and the inside of the fish with half of the chermoula.
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Criss-cross the potatoes, bell peppers and tomatoes slices across a large tagine or ovenproof dish. Make sure your fish fits inside the dish. Mix the rest of the chermoula with 1/2 cup of water and spread across the vegetables making sure all the vegetables are covered with chermoula sauce.
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Place fish in the centre of the dish on top of the vegetables.
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Cover the tagine or if using dish with foil and place in oven for 35 to 40 minutes or until the vegetables and the fish are fully cooked.
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Garnish with chopped cilantro and serve hot.
Notes
- To save time, ask your fishmonger to clean your fish.
- You can prepare the chermoula up to three days in advance. Keep it in the fridge.
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Made with Mina Harissa |
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