Fish tagine with chermoula is a classic of Moroccan coastal cuisine: fish generously marinated in a vibrant chermoula of herbs, garlic, and lemon, then gently simmered on a bed of colorful vegetables. Fresh, fragrant, and light, it's a sunny dish that evokes the essence of the Mediterranean. Here's the recipe.
What type of fish should I choose for a tagine?
Choose a firm-fleshed fish that holds its shape during cooking: sea bream , tilapia, hake, grouper, or sea bass. Sea bream, with its delicate and flavorful flesh, is an excellent choice for a tagine. You can use it whole (gutted and scaled) or in thick steaks. Fish that is too fragile will fall apart in the sauce: choose a very fresh and plump fish.
Pink sea bream
Sea bream with fine and firm flesh, ideal for a fish tagine which holds its shape during cooking and absorbs the chermoula.
Commander →See all our fish →What is chermoula?
Chermoula is the quintessential Moroccan marinade for fish: a raw and fragrant blend of chopped coriander and parsley, garlic, cumin, paprika, lemon juice, and olive oil , often with a touch of chili pepper. It's what gives the tagine its freshness and vibrant color. It serves as both a marinade and a sauce: some is reserved to baste the fish during cooking.
How long should the fish be marinated for?
Let the fish marinate in the chermoula for at least 30 minutes , ideally 1 to 2 hours in the refrigerator. The marinade deeply flavors the flesh and slightly tenderizes it thanks to the lemon. There's no need to leave it any longer: too long in the acidic marinade will cause the fish to "cook" and lose its firmness.
How to successfully cook a fish tagine?
Arrange a layer of sliced vegetables— potatoes, tomatoes, bell peppers, and carrots —at the bottom of the dish. These will cook first and protect the fish from direct heat. Place the marinated fish on top, drizzle with the remaining chermoula, add lemon slices and olives, and then cover. Cook gently for 30 to 40 minutes , until the vegetables are tender and the fish is pearly white. Avoid stirring to prevent breaking the fish.
What should you serve with fish tagine?
Fish tagine is often a meal in itself thanks to its tender vegetables. Simply serve it with Moroccan bread for dipping, or with a little rice. A complete, light, and colorful dish, perfect for a convivial and refreshing meal. Presenting the whole tagine on the table is always more attractive.
Fresh, firm fish, a generous chermoula with herbs and lemon, melting vegetables and gentle cooking: fish tagine is a sunny, fragrant and light dish that celebrates all the freshness of Moroccan coastal cuisine.
