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.
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
- 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
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.
- 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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