Fish Tagine with Chermoula and Preserved Lemon
This fish tagine will transport you straight to the Moroccan coast. Chermoula, that vibrant blend of herbs, garlic and spices, delicately coats the fish and makes it incredibly tasty. Preserved lemon adds that tangy, fragrant touch that makes all the difference. Wondering what the essential spices in Moroccan cuisine are? Chermoula contains a few: cumin, paprika, coriander... A real delight! And for an authentic tagine, nothing beats slow cooking that lets the flavors meld. This dish is perfect for a light and sunny meal.
Ingredients
- White fish fillets (cod, sea bream)800 g
- Chermoula (coriander, garlic, cumin, paprika, olive oil, lemon)4 tbsp
- Preserved lemon1
- Pitted green olives100 g
- Ripe tomatoes2
- Potatoes2
- Onion1
- Olive oil3 tbsp
- Fresh coriander1 bunch
- Salt and pepperto taste
Instructions
- 1
Prepare the chermoula: blend coriander, garlic, cumin, paprika, olive oil and lemon juice.
- 2
Slice the potatoes and tomatoes. Thinly slice the onion.
- 3
In a tagine, arrange the onions, then potatoes and tomatoes. Add a little olive oil and a splash of water.
- 4
Place the fish fillets on the vegetables, coat with chermoula, season with salt and pepper.
- 5
Add the preserved lemon cut into quarters and the olives. Cover and simmer for 20 minutes over low heat.
- 6
Sprinkle with fresh coriander and serve hot with Moroccan bread.
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