Moroccan Fish Tagine

Name: Moroccan Fish Tagine
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700g firm white fish fillets; 1 large bunch fresh coriander, chopped; 1 bunch fresh parsley, chopped; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp turmeric; 3 tbsp lemon juice; 1 preserved lemon, rind sliced; 80g green olives; 3 ripe tomatoes, sliced; 4 tbsp olive oil

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.

Total time

60 min

Prep

35 min

Cook

25 min

Difficulty

easy

Cuisine

Mediterranean

gluten-free

Ingredients

700gfirm white fish fillets

1 large bunchfresh coriander, chopped

1 bunchfresh parsley, chopped

4 clovesgarlic, minced

2 tspground cumin

1 tspsmoked paprika

1 tspturmeric

3 tbsplemon juice

1preserved lemon, rind sliced

80ggreen olives

3ripe tomatoes, sliced

4 tbspolive oil

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.

Calories

342

Protein

35.2g

Fat

19.1g

Carbs

8.2g

Fiber

2.7g

Sodium

579mg

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