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Moroccan Fish Tagine
White fish braised in a chermoula sauce with preserved lemon and olives — elegant and fragrant. Marinating the fish in half the chermoula for 30 minutes before it's ever layered into the pot lets the herbs and spices actually penetrate the flesh, not just coat the surface.
Ingredients
Instructions
Blend herbs, garlic, cumin, paprika, turmeric, lemon juice and oil into chermoula.
Marinate fish in half the chermoula for 30 minutes.
Layer tomatoes in the base of a wide pot or tagine.
Place fish over tomatoes.
Scatter preserved lemon and olives over fish.
Spoon remaining chermoula over everything.
Cover and cook on medium heat 20 minutes until fish is cooked through.
Serve with crusty bread or couscous.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
