AUTHENTIC MOROCCAN FISH TAGINE

 🐟 AUTHENTIC MOROCCAN 

FISH TAGINE

🇲🇦Classic Moroccan Fish Tagine with Chermoula & Vegetables

A fragrant coastal favorite of Morocco - tender white fish gently simmered with spiced chermoula, colorful vegetables, preserved lemon, and olives. Slow-cooked to perfection in a traditional tagine, this dish captures the essence of Moroccan home cooking: vibrant, aromatic, and tenderness

A celebration of North African flavors, this fish tagine brings together the warmth of cumin, paprika, and turmeric with the brightness of lemon and fresh herbs. Each bite melts with flavor - a perfect balance of spice, tang, and tenderness.

Succulent fish marinated in a zesty blend of herbs and spices, layered with tomatoes, peppers, olives, and preserved lemon - then slow-cooked Moroccan-style for a soulful, savory dish that fills the kitchen with irresistible aroma.

🍴Serves: 4 people

⏰ Time: 

Prep: 30 min | Cook: 40-50 min

Ingredients

🐟 For the Fish Marinade (Chermoula)

• 2 large white fish fillets (sea bass, cod, halibut, snapper; or hake), cut into large pieces
• 3 cloves garlic, minced
• 1 small bunch fresh cilantro, finely chopped (about ½ cup)
• 1 small bunch fresh parsley, finely chopped (about ½ cup)
• 1½ tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ¼ tsp cayenne pipper (optional for heat)
• 1 tsp salt (or to taste)
• Juice of 1 lemon
• 3 tbsp olive oil

Mix all marinade ingredients in a bowl. Add the fish and coat well. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

🥕 For the Tagine Base

•  2 tbsp olive oil
•  1 large onion, sliced into thin rings
•  2 medium tomatoes, grated or blended (or 1 cup crushed tomatoes)
•  2 medium carrots, peeled and sliced lengthwise
•  1 small green bell pepper, sliced into strips
•  1 small red bell pepper, sliced into strips
•  1 medium potato, peeled and thinly sliced (optional but traditional)
•  1 small zucchini, sliced lengthwise (optional)
•  10-12 green or purple olives (preferably Moroccan)
•  ½ preserved lemon, pulp removed and rind thinly sliced
•  ½ tsp ground ginger
•  ½ tsp paprika
•  ½ tsp cumin
•  ½ tsp salt
•  Freshly ground black pepper to taste
•  A few sprigs of fresh cilantro or parsley for garnish

🥣 Instructions

1. Prepare the Tagine Base 

1.  Drizzle olive oil into the base of your tagine or Dutch oven.
2.  Layer onion slices evenly at the bottom (this prevents sticking).
3.  Arrange carrot and potato slices on top - they form a bed for the fish.

2. Add Tomatoes and Spices 

1.  Spread the grated tomatoes over the vegetables.
2.  Sprinkle with ginger, paprika, cumin, salt, and pepper.
3.  Add a tablespoon of the chermoula marinade over the vegetables for extra flavor.

3. Add the Fish 

1.  Place the marinated fish pieces over the vegetables.
2.  Spoon any leftover marinade over the top.

4. Add Remaining Vegetables & Garnishes 

1. Arrange bell peppers, zucchini (if using), olives, and preserved lemon slices around the fish.
2. Add a few tablespoons of water (3-4 tbsp) to the base to help steam the dish:
3. Cover with the tagine lid.

5. Cook 

•  If using a traditional tagine on stovetop:
• Cook over very low heat for 40-50 minutes, until fish is cooked          through and vegetables are tender.
• (Use a heat diffuser under clay tagines to prevent cracking.)

•  If using a Dutch oven or heavy pot:
• Simmer covered over low heat or bake at 375°F / 190°C for 35-40 minutes.

6. Serve 

• Garnish with fresh cilantro or parsley and a drizzle of olive oil.
• Serve hot with warm Moroccan bread (khobz) or couscous to soak up the flavorful sauce.

Tips for Authentic Flavor

• Preserved lemon is essential — it gives the signature tangy, citrusy depth.
• Use fresh herbs generously; they define Moroccan tagine flavor.
• If desired, you can add a few slices of chili pepper for a spicier version.
• Avoid stirring — a tagine is layered, not mixed.