This Moroccan Fish Tagine with Chermoula and Vegetables takes me back to my hands-on cooking class in Casablanca — the sounds, the spices, and the warmth of the kitchen all come rushing back every time I make it.
Type of Cuisine:
Mediterranean
Prep Time: 20-25 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Moroccan Fish Tagine with Chermoula and Vegetables was one of the first dishes I learned during a hands-on cooking class in Casablanca with Chef Laila. It was such an amazing experience to see the process up close — from marinating the fish in fragrant chermoula to layering the vegetables in the tagine pot.
There are many versions of Moroccan fish tagine, but this is the one I brought home from that class. We also made chicken tagine, lamb tagine, and even started a pastilla (which I’ll share another time), but the flavors of this fish tagine stood out as one of my favorites.
Why You’ll Love This Moroccan Fish Tagine
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Authentic Moroccan flavor – Made with a traditional chermoula marinade, this dish captures the vibrant spices and herbs of Morocco.
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Healthy & nourishing – Packed with fresh vegetables and lean fish, it’s a wholesome one-pot meal.
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Simple to prepare – Don’t be intimidated by the tagine; this recipe is easy to follow and works in a Dutch oven, too.
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Perfect for sharing – Whether it’s a weeknight dinner or a special gathering, fish tagine is meant to be enjoyed family-style.
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Versatile – Use your favorite firm white fish (such as cod, halibut, or sea bass) and substitute in seasonal vegetables.
Ingredients for Moroccan Fish Tagine with Chermoula
For the Chermoula Marinade
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Fresh cilantro, finely chopped
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Garlic, minced
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Spice mix: cumin, sweet paprika, salt, ground ginger, cayenne pepper
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Saffron threads + saffron water (made by melting ice cubes over the threads)
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Olive oil
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Lemon zest and juice
For the Fish & Vegetables
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Chilean sea bass (or any firm white fish such as halibut or cod)
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Roma tomatoes, ripe
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Bell peppers (any color, or a mix of colors)
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Potatoes
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Olive oil
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Lemon slices
- 1/2 preserved lemon ( optional )
- 1 or fresh chili peppers for garnish ( optional )
How to Bloom Saffron (and Why I Love the Ice Method)
There are a few different ways to bloom saffron, each bringing out its color and aroma in slightly different ways.
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Hot water method: The most common way is to steep crushed saffron threads in a few tablespoons of hot (not boiling) water for 10–15 minutes until the color deepens.
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Warm milk method: Often used in desserts or drinks, saffron can also be bloomed in warm milk for a creamy, aromatic result.
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Ice method (my favorite): I prefer the traditional Moroccan way — lightly crushing the threads in a mortar, then adding a few ice cubes and letting them slowly melt. As the ice melts, it gently releases the saffron’s vibrant color and delicate aroma without dulling the flavor.
No matter which method you choose, the goal is the same: to coax out saffron’s beautiful golden hue and fragrance before adding it to your dish.
Tips for Making the Best Moroccan Fish Tagine
Here are a few things I’ve learned along the way to help you make the perfect Moroccan fish tagine. These little details make all the difference in flavor and texture!
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Start with the chermoula: Make the chermoula marinade first and let it sit while you prepare the vegetables — this helps the flavors deepen and blend beautifully.
- Choose the right ingredients: Roma tomatoes work best because they’re firm and rich in flavor, and yellow potatoes hold their shape beautifully during cooking.
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Prep vegetables separately: Slice and prep each vegetable on its own for easy layering later. Keep slices roughly the same thickness so everything cooks evenly.
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Marinate the fish: Let the fish soak up the chermoula for at least 30 minutes before cooking for maximum flavor.
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Avoid overcooking the fish: Fish cooks quickly! Check it after about 25 minutes. You can remove it once it’s just cooked through and allow the vegetables to finish cooking, or start cooking the vegetables first and add the fish during the last 20 minutes.
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Prepare your tagine (if using a traditional clay one): Before first use, soak it in water for 24 hours, then season it with oil and heat it in the oven. This helps prevent cracking.
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Dutch oven alternative: A Dutch oven works perfectly too — just choose one that isn’t too wide so you can layer the fish and vegetables neatly without them falling apart.
Serving Suggestions
In Morocco, fish tagine is often served family-style, right in the tagine pot, surrounded by fresh bread to soak up all the flavorful sauce. At home, I like to pair it with one of these simple sides to make it a full meal:
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Couscous or basmati rice – both are perfect for soaking up the chermoula sauce.
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Warm Moroccan khobz bread or pita – for scooping up every last bit.
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Moroccan Carrot Salad – lightly spiced and bright with lemon.
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Simple Cucumber & Tomato Salad – for a refreshing balance to the rich tagine flavors.
Whether you serve it with couscous, rice, or bread, this tagine makes a beautiful centerpiece for a cozy meal shared with family or friends.
Step-by-Step Instructions
Bloom the Saffron
Make the Chermoula
Marinate the Fish
Prepare the Vegetables
Layer the Tagine
Place the marinated fish pieces on top of the vegetables, then pour the remaining chermoula over everything. Arrange the lemon slices around and over the fish.
Cook the Tagine
If your fish cooks faster, carefully remove it once done and let the vegetables continue cooking. Before serving, nestle the fish back in and warm everything together for a few minutes.
Garnish & Serve
Serve warm with couscous, fluffy rice, or Moroccan bread to soak up all the flavorful chermoula sauce.
This Moroccan Fish Tagine with Chermoula and Vegetables is a fragrant, one-pot dish layered with fresh herbs, warm spices, and bright lemon. Tender fish, colorful vegetables, and a zesty chermoula sauce come together for a meal that’s both healthy and full of authentic Moroccan flavor.
Type of Cuisine:
Mediterranean
Prep Time: 20-25 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Ingredients:
| 4 ( 6oz each ) Chilean sea bass (or any firm white fish such as halibut or cod) | |
| 4 medium size yellow potatoes thinly sliced into rounds | |
| 3 medium size Roma tomatoes thinly sliced into rounds | |
| 3 bell peppers — one red, one yellow, and one green (or use any colors you have), sliced into rings | |
| 1 fresh lemon, sliced for garnish |
For the Chermoula
| 2 cups fresh cilantro ( about 2 small bunches ) finely chopped | |
| 4 cloved garlic, minced | |
| 1 tablespoon cumin | |
| 2 teaspoons sweet paprika | |
| 1 teaspoon sea salt | |
| 1 teaspoon ginger | |
| 1/4 teaspoon cayenne pepper ( optional ) | |
| 1/2 teaspoon saffron threads | |
| 1/4 cup olive oil | |
| 1 fresh lemon zest and juiced | |
| 4 cubes of ice or 1/4 cup of cold water |
Preparation
Lightly crush the saffron threads in a mortar and pestle to release their color and aroma. Then add about four ice cubes directly into the mortar and let them slowly melt. As the ice melts, it creates about ¼ cup of saffron water.
In a medium bowl, combine the chopped cilantro, minced garlic, and your spice mix (cumin, paprika, salt, ginger, and cayenne). Add the saffron water, olive oil, lemon zest, and lemon juice. Stir well until everything comes together into a fragrant, thick marinade.
Place the fish pieces in a shallow dish and coat them with about half of the chermoula. Make sure each piece is well covered on all sides, then set aside to marinate for at least 30 minutes while you prepare the vegetables.
Keep the sliced potatoes, tomatoes, and bell peppers in separate bowls. Add about a tablespoon of the reserved chermoula to each one, then toss gently to coat so the vegetables soak up all those wonderful flavors.
Drizzle a little olive oil on the bottom of your tagine (or Dutch oven). Start with a layer of tomatoes, followed by potatoes, then bell peppers. Arrange them neatly in overlapping layers for even cooking and a beautiful presentation. Place the marinated fish pieces on top of the vegetables, then pour the remaining chermoula over everything. Arrange the lemon slices around and over the fish.
Preheat your oven to 350°F (175°C). Cover the tagine with its lid (or the Dutch oven lid) and place it in the oven. Let it cook gently for about 45–50 minutes, until the vegetables are tender and the fish is cooked through. If your fish cooks faster, carefully remove it once done and let the vegetables continue cooking. Before serving, nestle the fish back in and warm everything together for a few minutes.
Bring the tagine straight to the table — it’s meant to be shared right from the pot! Garnish with fresh herbs and an extra squeeze of lemon if you like. Serve warm with couscous, fluffy rice, or Moroccan bread to soak up all the flavorful chermoula sauce.
Recipe Tips & Suggestions
To Store:
To Reheat:
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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I’d love to hear from you! Have you ever tried making a Moroccan tagine before? Leave a comment below and let me know how your Fish Tagine with Chermoula turned out — or tag me on Instagram when you make it!