Middle Eastern & North African · Lunch · Dinner
Fish Tagine with Chermoula
طاجين الحوت بالشرمولة (Tajine el hout bil chermoula)
Tender white fish fillets coated in a zesty herb, garlic and spice chermoula and slowly steamed over layers of potato, tomato and sweet peppers. A light, fragrant Moroccan one-pot meal that is full of flavour.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 37% · Fat 24% · Protein 39%
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Ingredients
For 4 servings- 1 large bunch30 gFresh coriander (cilantro), leaves and tender stems
- 1 small bunch20 gFresh flat-leaf parsley
- 4 cloves12 gGarlic cloves
- 2 tspGround cumin
- 2 tsp5 gSweet paprika
- 1/4 tspCayenne pepper
- 3 tbsp (about 1 lemon)45 gLemon juice
- 2 tbsp27 gOlive oil
- 1 tsp6 gSalt
- 4 fillets600 gCod or other firm white fish fillets, skinless
- 3 medium400 gWaxy potatoes, peeled
- 1 medium110 gOnion
- 3 medium360 gRipe tomatoes
- 1 large160 gRed bell pepper
- 1 large160 gGreen bell pepper
- 1/2 cup120 gWater
- 1/4 cup40 gGreen olives, pitted (optional)
Steps
- 1
Roughly chop the coriander and parsley and peel the garlic.
- 2
Blend the herbs, garlic, cumin, paprika, cayenne, lemon juice, olive oil and salt into a coarse paste to make the chermoula.
- 3
Place the fish in a dish, spread half the chermoula over it and leave to marinate in the fridge for 20 minutes.
- 4
Meanwhile, slice the potatoes into 5 mm rounds and the onion into thin rings.
- 5
Slice the tomatoes into rounds and cut both peppers into strips.
- 6
Arrange the onion and then the potato slices in the base of a tagine or wide lidded pan.
- 7
Spread the remaining chermoula over the potatoes and pour in the water.
- 8
Cover and cook over medium-low heat for 20 minutes, until the potatoes are almost tender.
- 9
Lay the marinated fish on top of the potatoes.
- 10
Top the fish with the tomato slices, pepper strips and olives, if using.
- 11
Cover and simmer gently for 12 to 15 minutes, until the fish flakes easily and reaches 63 °C / 145 °F in the thickest part.
- 12
Rest for 2 minutes, then serve straight from the pot.
Swaps, storage and make-ahead
Swaps
- Use firm fish such as haddock, hake, halibut or pollock instead of cod, adjusting the cooking time for thicker or thinner fillets.
- Swap the waxy potatoes for thick slices of sweet potato or carrot for a different base, checking they are tender before adding the fish.
- Leave out the cayenne for a mild version, or add a pinch of chilli flakes or a little harissa if you like more heat.
- If you don't have a tagine, a wide heavy pan or shallow casserole with a tight-fitting lid works just as well over low heat.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. This dish is best eaten fresh, as the fish can turn dry and the potatoes grainy, so freezing is not recommended.
Make ahead
Make the chermoula up to a day ahead and keep it covered in the fridge, and slice the onion, peppers and tomatoes a few hours in advance. Marinate and cook the fish just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (515 g) | Per 100 g | |
|---|---|---|
| Calories | 316 kcal | 61 kcal |
| Protein | 31.3 g | 6.1 g |
| Carbohydrates | 29.8 g | 5.8 g |
| of which sugars | 8 g | 1.6 g |
| Fiber | 5.8 g | 1.1 g |
| Fat | 8.8 g | 1.7 g |
| of which saturated | 1.3 g | 0.3 g |
| Sodium | 700 mg | 136 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
