Tagine de Poisson

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C, or set a tagine or deep skillet over medium-low heat if cooking on the stovetop. In a bowl, mix the parsley, cilantro, garlic, cumin, paprika, coriander, cayenne, saffron, lemon juice, olive oil, salt, and black pepper into a loose chermoula. Let it stand for 5 minutes so the saffron blooms and the garlic softens.

   15 g flat-leaf parsley, finely chopped15 g cilantro, finely chopped3 cloves garlic, minced1 tsp ground cumin1 tsp sweet paprika1/2 tsp ground coriander1/8 tsp cayenne pepper1 pinch saffron threads15 ml lemon juice30 ml olive oil1/2 tsp fine salt1/4 tsp black pepper
2. 2

   Pat the fish dry, then coat it with about two-thirds of the chermoula. Leave to marinate while you assemble the base; even 10 minutes adds plenty of flavor without curing the fish too much.

   320 g firm white fish fillets, skinless, cut into 4 pieces
3. 3

   In the base of the tagine, baking dish, or deep skillet, spread the sliced onion and potato. Season with the remaining salt and pepper, then spoon over the grated tomato, preserved lemon, olives, water, and olive oil. Toss lightly so the potatoes are moistened, then spread into an even layer for steady cooking.

   1/2 whole preserved lemon, pulp removed, peel thinly sliced60 g green olives, pitted1 medium (120 g) ripe tomato, grated180 g potato, peeled and thinly sliced1 small (80 g) onion, thinly sliced15 ml olive oil80 ml water1/4 tsp fine salt1/8 tsp black pepper
4. 4

   Arrange the marinated fish pieces over the vegetables and spread the remaining chermoula on top. Cover tightly with a lid or foil. Bake for 22-25 minutes, or cook covered on the stovetop over low heat for about 20-22 minutes, until the potatoes are tender and the fish flakes easily at the thickest part. If needed, uncover for the last 3 minutes to slightly reduce the sauce.

   320 g firm white fish fillets, skinless, cut into 4 pieces
5. 5

   Remove from the heat and let the tagine rest for 5 minutes; this helps the fish stay juicy and lets the sauce settle. Scatter with cilantro leaves and serve directly from the dish with lemon wedges on the side.

   1 tbsp cilantro leaves2 lemon wedges

Origin & History

Fish tagines are a classic part of Morocco’s coastal cooking, especially in cities influenced by Atlantic and Mediterranean seafood traditions. Chermoula, a herb-and-spice marinade used across North Africa, gives the dish its signature aroma, while preserved lemon and olives reflect hallmark Moroccan flavor pairings.