🐟 Fish tagine with chermoula

Name: Fish tagine with chermoula
Total time: 60 min
Yield: 4
Cuisine: Morocco · Atlantic coast
Ingredients: 800 g firm white fish fillets or steaks; For the chermoula: 1 bunch cilantro, ½ bunch parsley, 3 garlic cloves, 2 tsp cumin, 2 tsp paprika, juice of 1 lemon, 3 tbsp olive oil, salt; 4 tomatoes, sliced; 1 green bell pepper, sliced; 100 g green olives; 1 preserved lemon, peel cut into strips

Origin: Morocco · Atlantic coast

508kcal

per serving · 350 g

145kcal

per 100 g

52 gProtein15 g / 100 g

24 gFat7 g / 100 g

18 gCarbs5 g / 100 g

This Moroccan fish tagine marinates white fish in chermoula, a herb paste of cilantro, parsley, garlic, cumin, paprika, lemon and olive oil, then cooks it gently on a bed of tomatoes with olives and preserved lemon. The fish stays moist and flaky, soaked in a tangy, herby, lightly spiced sauce. It is served hot from the pot.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein15 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: fish

Not veganbecause of: fish

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

fishchermoulatomatoolivespreserved lemon

Recipe

4 servings60 min

Ingredients

800 g firm white fish fillets or steaks
For the chermoula: 1 bunch cilantro, ½ bunch parsley, 3 garlic cloves, 2 tsp cumin, 2 tsp paprika, juice of 1 lemon, 3 tbsp olive oil, salt
4 tomatoes, sliced
1 green bell pepper, sliced
100 g green olives
1 preserved lemon, peel cut into strips

Method

Blend all the chermoula ingredients into a coarse paste.
Coat the fish with half the chermoula and leave for 30 minutes.
Lay the tomatoes and pepper in a tagine or wide pan and spread the rest of the chermoula over them.
Place the fish on top, scatter with olives and preserved lemon and add 100 ml water.
Cover and cook over low heat for 20–25 minutes until the fish flakes easily.

How to make it lighter

Fish tagine is naturally light; the main calories come from oil, so 2 tbsp in the chermoula is enough.
Add more tomatoes and peppers to bulk up the pot.
Serve with a large green salad on the side.

History

Fish tagines are typical of Morocco's coastal cities such as Essaouira, Safi and Casablanca, where chermoula is the classic marinade for fish. Today the dish is cooked across Morocco wherever fresh fish is available.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →