Kitchen · Main dishes
Fish tagine with chermoula
The tagine of the Atlantic coast, from Safi to Agadir. The chermoula marinade carries the dish.
- Preparation20 min
- Cooking40 min
- Total1 h
- Serves4
Ingredients
| 800 g | firm white fish, in thick steaks |
| bunch | coriander, chopped |
| 4 | garlic cloves, crushed |
| 1 tsp | paprika |
| 1 tsp | cumin |
| 2 tbsp | lemon juice |
| 4 tbsp | olive oil |
| 3 | potatoes, in thin slices |
| 2 | tomatoes, sliced |
| 1 | green pepper, in strips |
| ½ | preserved lemon, in strips |
| 80 g | olives |
| 150 ml | water |
| salt, and chilli if you like |
Method
- Make the chermoula: mix the coriander, garlic, paprika, cumin, lemon juice, oil and salt. Coat the fish with half of it and leave for 30 minutes.
- Layer the potatoes in the bottom of a tagine or a wide pan. Spoon over a little chermoula, then add the pepper strips.
- Lay the fish on top. Cover with the tomato slices, the olives and the preserved lemon.
- Stir the water into the remaining chermoula and pour it around the fish. Cover and cook over low heat for 35 to 40 minutes, until the potatoes are tender.
Tip
Sea bream, hake, conger eel or monkfish all work. Carrots can replace the potatoes: cut them thin, as they take longer.