About This Dish
A specialty of Morocco's Atlantic coastal towns, particularly Essaouira, Safi, and Agadir. Firm white fish fillets are marinated in chermoula — a vibrant paste of cilantro, parsley, garlic, cumin, paprika, and lemon juice — then arranged over a bed of sliced potatoes, tomatoes, and bell peppers. The tagine is slow-cooked until the fish is flaky and the vegetables are infused with the aromatic chermoula. This lighter alternative to meat tagines showcases the freshness of Morocco's abundant seafood and the bold flavors of its most celebrated marinade. Best enjoyed with a view of the ocean.
Ingredients
- 800 g Firm white fish fillets (sea bass, cod, or monkfish)
- 3 medium Potatoes, sliced 1cm thick
- 3 medium Tomatoes, sliced
- 2 Bell peppers (red and green), sliced
- 1 large bunch Fresh cilantro, chopped
- 1/2 bunch Fresh parsley, chopped
- 5 cloves Garlic, minced
- 2 tsp Ground cumin
- 2 tsp Paprika
- 1/2 tsp Cayenne pepper
- 3 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 Preserved lemon, sliced
- 100 g Olives
- to taste Salt
Instructions
- 1
Make chermoula: blend cilantro, parsley, garlic, cumin, paprika, cayenne, lemon juice, olive oil, and salt into a thick paste.
- 2
Coat fish fillets generously with half the chermoula. Marinate for at least 30 minutes (up to 2 hours in the fridge).
- 3
Layer sliced potatoes in the bottom of the tagine. Season with salt and drizzle with olive oil.
- 4
Add a layer of sliced tomatoes and bell peppers. Spread remaining chermoula over the vegetables.
- 5
Place marinated fish on top. Arrange preserved lemon slices and olives around the fish.
- 6
Cover the tagine and cook over medium-low heat for 45 minutes until potatoes are tender.
- 7
Remove lid for the last 10 minutes to let the top brown slightly.
- 8
Serve directly from the tagine with lemon wedges and plenty of bread.
Tips & Tricks
- Monkfish holds up best in a tagine — it does not flake apart during cooking.
- The chermoula marinade is key — do not skip the marinating time.
- If using a clay tagine, always start on low heat to prevent cracking.
- A squeeze of fresh lemon juice just before serving brightens all the flavors.