Moroccan Fish Tagine with Chermoula

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour 20 minutes

Servings

About 6

Ingredients

Chermoula Sauce

• 1 bunch cilantro
• 1 bunch parsley
• 5 large garlic cloves, minced
• 3 Roma tomatoes
• 5 tablespoons fresh lemon juice
• 1 tablespoon tomato paste
• 2 tablespoons water
• 1/2 cup olive oil
• 1 whole preserved or pickled lemon, finely chopped
• 1 teaspoon Whole Spice Turmeric Powder
• 1/2 teaspoon Whole Spice White Pepper Powder
• 1/2 teaspoon Whole Spice Ground Black Pepper
• 1 teaspoon Whole Spice Toasted Cumin Powder
• 1 1/2 teaspoons Whole Spice California Paprika
• Pinch of Whole Spice Saffron
• 2 teaspoons Whole Spice Fine Sea Salt

Fish Tagine

• 2 pounds cod or other firm white fish
• 1 red bell pepper
• 1 green bell pepper
• 15 baby carrots
• 1/2 large potato, thickly sliced
• 1/2 large onion, sliced
• 2–3 Roma tomatoes, sliced
• 1/2 cup Kalamata olives
• 1/2 cup water
• Prepared Chermoula Sauce

Instructions

1. Make the Chermoula

Wash the cilantro and parsley thoroughly and drain well. Add the herbs to a food processor and pulse briefly until coarsely chopped. Transfer to a large mixing bowl.

Peel the tomatoes and pulse them in the food processor until roughly puréed. Add the tomato mixture to the herbs.

Stir in the lemon juice. In a small bowl, whisk the tomato paste with 2 tablespoons water until smooth, then add it to the herb mixture.

Add the olive oil, preserved lemon, turmeric, white pepper, black pepper, toasted cumin, California paprika, saffron, and sea salt. Stir until thoroughly combined.

2. Marinate the Fish

Pat the fish dry and cut it into individual portions.

Place the fish in the chermoula sauce and gently turn to coat. Marinate for about 20 minutes.

3. Roast the Peppers

Place the red and green bell peppers directly over a gas burner or under a broiler, turning occasionally until the skins are charred.

Transfer the peppers to a covered bowl or sealed bag for about 10 minutes. Peel away the loosened skins, remove the seeds, and slice the peppers into strips.

4. Assemble the Tagine

Layer the sliced onion across the bottom of the tagine, followed by the sliced potatoes.

Arrange the marinated fish over the vegetables and spoon about half of the chermoula sauce over the fish.

Top with the roasted pepper strips, baby carrots, sliced tomatoes, and Kalamata olives.

Stir 1/2 cup water into the remaining chermoula sauce and pour it evenly over the tagine.

5. Cook

Cover the tagine and cook over medium heat for about 30 minutes.

Remove the lid and continue cooking for another 20 minutes, or until the fish is cooked through and the sauce has reduced and thickened.

Keep an eye on the sauce during the final cooking time so it reduces without drying out completely.

6. Serve

Serve warm with toasted bread or saffron rice.

Enjoy!