Fish tagine is one of the signature dishes of Morocco’s coastal cities. Fish marinated in chermoula — that magical blend of cilantro, garlic, cumin and paprika — cooks slowly over a layer of vegetables, soaking up their flavor while lending its own in return.

The secret to nailing it lies in a generous chermoula to marinate the fish, and in arranging the vegetables across the bottom of the dish so the fish doesn’t stick. The result is a complete, colorful meal that needs nothing more than good bread alongside.

Moroccan Fish Tagine with Chermoula and Vegetables

A Moroccan tagine of fish marinated in chermoula, gently cooked over a bed of vegetables until it soaks up the flavors of garlic, cilantro and cumin.

طباعة الوصفة احفظها على Pinterest

مدة التحضير 30

مدة الطهي 45

الوقت الكلي 1 15

عدد الحصص: 4 people

Ingredients Method Notes

المقادير

1 kg fish fillets (such as grouper or sea bass)
1 large bunch of cilantro and parsley, chopped
5 cloves of garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
Juice of 1 lemon, salt and pepper
Olive oil
3 potatoes, sliced
2 tomatoes, sliced
Green and red peppers, sliced
Olives and preserved lemon to garnish

Method

Make the chermoula by mixing the cilantro, parsley, garlic, cumin, paprika, lemon juice, salt and olive oil.
Coat the fish with half the chermoula and let it marinate in the fridge for at least 30 minutes.
Oil the bottom of the tagine and layer the potato slices, then the tomatoes and peppers; season with the rest of the chermoula.
Arrange the fish fillets over the vegetables and garnish with olives and preserved lemon.
Add a little water mixed with oil, cover the tagine and cook over low heat for about 40 minutes.
Check that the potatoes and fish are cooked through, then let the sauce thicken slightly. Serve hot with bread.

ملاحظات

Don't overcook the fish or it will fall apart; keep an eye on the potatoes, as they need longer.
Laying the potatoes on the bottom keeps the fish from sticking and adds flavor.
A fresh chermoula loaded with cilantro is the soul of this dish.

Frequently asked questions

Which fish works best for fish tagine?

Firm-fleshed fish like grouper, sea bass or sea bream work well because they hold up during cooking without falling apart.

What is chermoula?

It's a Moroccan blend of cilantro, garlic, cumin, paprika, lemon and olive oil, used to marinate fish and meat.

Can it be cooked in the oven?

Yes — arrange the ingredients in a baking dish and bake covered, then uncovered to brown the top.

Photo: Wikimedia Commons — CC BY-SA

Moroccan Fish Tagine with Chermoula and Vegetables