Moroccan Fish Tagine
A fragrant Moroccan fish tagine with whole fish, preserved lemon, olives, bell peppers, and a vibrant chermoula sauce. Slow‑cooked until the fish flakes easily, it’s perfect served hot with bread, rice, or couscous.
Maker: Mediterranean Home Chef
From: Facebook(view original)
Prep Time
20 min
Cook Time
50 min
Servings
Recipe details are AI-assisted from Mediterranean Home Chef. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 2 fish
- 1 preserved lemon
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- a handful olives
- 3 garlic
- 1/4 cup water
Chermoula Marinade
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- a small bunch parsley
- a small bunch cilantro
- 1 lemon juice
- 2 tbsp olive oil
- a pinch salt
Instructions
- 1In a small bowl, combine paprika, cumin, turmeric, coriander, black pepper, chili flakes, chopped parsley, chopped cilantro, lemon juice, 2 tbsp olive oil, and a pinch of salt to create the chermoula marinade.
- 2Pat the fish dry with paper towels and make shallow diagonal cuts on both sides of each fillet.
- 3Rub the fish thoroughly with the chermoula, making sure to work the mixture into the cuts and the cavity; let it marinate for at least 30 minutes (longer if possible).
- 4While the fish marinates, slice the onion, red bell pepper, and green bell pepper into thin strips.
- 5If using an oven, preheat it to 375°F (374°F). If cooking on the stovetop, place a tagine or heavy‑bottomed pot over low heat.
- 6Spread the sliced onions and bell peppers evenly on the bottom of the tagine or baking dish, creating a flavorful bed for the fish.
- 7Lay the marinated fish on top of the vegetable bed, then arrange preserved lemon slices and the handful of olives around and over the fish.
- 8Drizzle the remaining chermoula mixture and the remaining 3 tbsp olive oil over the fish and vegetables, then add a small splash (about ¼ cup) of water to generate steam.
- 9Cover the tagine with its lid (or seal the baking dish tightly with foil) and cook:
- 10• On the stovetop: simmer on low heat for 45–60 minutes, checking that the sauce bubbles gently.
- 11• In the oven: bake for 40–50 minutes, until the fish flakes easily with a fork and the sauce is fragrant.
- 12Taste the sauce and adjust seasoning with additional salt or pepper if needed.
- 13Garnish the finished tagine with extra chopped parsley and cilantro for a fresh burst of flavor.
- 14Serve the hot fish tagine immediately with Moroccan bread, rice, or couscous.