Olive Magazine
Chermoula Fish Tagine Recipe

Chermoula tomato and fish tagine

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 6

An easy and quick tagine made for sharing. It's full of flavour but doesn't need hours in the pot. Giant couscous and harissa give it texture and heat and the preserved lemon makes it more authentic. Serve to a crowd at a party or as a dinner-party main course.

Nutrition:
NutrientUnit
kcal240
fat9.9g
carbs13.5g
fibre2.7g
protein23.2g
salt0.4g
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Try this chermoula fish tagine, then check out our lamb tagine and vegetarian tagine.

Ingredients

  • olive oil
  • 700g firm white fish fillets, (such as tilapia or halibut)
  • 2 onions, thinly sliced
  • 3cm piece ginger, finely chopped
  • a pinch saffron
  • ½ skin only preserved lemon, rinsed and chopped
  • 1 tbsp tomato purée
  • 350ml vegetable stock
  • 250g small new potatoes, cooked
  • 10 cherry tomatoes
  • to serve giant couscous and harissa

CHERMOULA MARINADE

  • 1 large bunch coriander, plus a few leaves to serve
  • 2 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 lemons, juiced
  • 2 cloves garlic

Method

  • STEP 1

    Blitz 3 tbsp of oil with all of the chermoula ingredients and a good pinch of salt in a food processor. Pour half of it over the fish and let it marinate for 30 minutes to 1 hour. In a large pan, heat 1 tbsp of oil with the onions and ginger. Season and fry for 10 minutes until soft. Add the saffron and fry for another minute, then add the remaining marinade, chopped preserved lemon, tomato purée and stock. Bring to a boil and then turn down the heat to a simmer for 10 minutes.

  • STEP 2

    Add the fish to the tagine, along with the new potatoes and tomatoes. Cook for 5 minutes or until the fish is cooked through. Taste and season with extra lemon and salt. Sprinkle with extra coriander, and serve with giant couscous and harissa on the side.

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