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Moroccan Fish Tagine Recipe

Moroccan Fish Tagine

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

  • 1-2 lb whole fish such as sea bass, branzino or snapper cleaned

  • 2 large potatoes, thinly sliced

  • 2 bell peppers, seeded and sliced into rings

  • 2 large tomatoes sliced

  • 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

  • In a medium sized bowl, mix all the chermoula ingredients together and stir until smooth.

  • When you are ready to prepare the tagine, preheat the oven to 390 °F.

  • Using your hands, cover the fish and the inside of the fish with half of the chermoula.

  • 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.

  • Place fish in the centre of the dish on top of the vegetables.

  • 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.

  • 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.


 
Made with Mina Harissa

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