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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.
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مدة التحضير 30 minutes
مدة الطهي 45 minutes
الوقت الكلي 1 hour 15 minutes
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
 

  1. Make the chermoula by mixing the cilantro, parsley, garlic, cumin, paprika, lemon juice, salt and olive oil.
  2. Coat the fish with half the chermoula and let it marinate in the fridge for at least 30 minutes.
  3. Oil the bottom of the tagine and layer the potato slices, then the tomatoes and peppers; season with the rest of the chermoula.
  4. Arrange the fish fillets over the vegetables and garnish with olives and preserved lemon.
  5. Add a little water mixed with oil, cover the tagine and cook over low heat for about 40 minutes.
  6. 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.