Chermoula Fish Tagine Recipe

Chermoula tomato and fish tagine

Name: Chermoula tomato and fish tagine
Total time: 25 min
Yield: Serves 6
Cuisine: Moroccan
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; 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

Published: December 19, 2014 at 2:33 PM

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Serves 6

Easy

Total time: 25 mins

+ marinating

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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.

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Alternatives

Complete the dish

Try this chermoula fish tagine, then check out our lamb tagine and vegetarian tagine.

Ingredients

Nutrition

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

Nutrition: per serving

kcal240
fat9.9g
carbs13.5g
fibre2.7g
protein23.2g
salt0.4g

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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