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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:
1X
2X
3X
Adjust Servings
| 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
1
Bloom the Saffron
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.
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.
2
Make the Chermoula
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.
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.
3
Marinate the Fish
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.
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.
4
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.
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.
5
Layer the Tagine
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.
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.
6
Cook the Tagine
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.
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.
7
Garnish & Serve
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.
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:
Let the tagine cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 2 days. Because fish is delicate, it’s best enjoyed fresh, but it will still taste wonderful the next day as the flavors deepen.
To Reheat:
Warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Cover and heat just until warmed through — avoid overcooking the fish. You can also reheat individual portions in the microwave at 50% power in short intervals.
Tip: If you’re reheating only the vegetables, you can cook them a bit longer for extra tenderness before adding the fish back in.