Morocco

Moroccan fish tagine

Name: Moroccan fish tagine
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 700 g firm white fish steaks fish; a big bunch coriander leaves (cilantro); a bunch flat leaf parsley; 5 cloves garlic; 2 tsp cumin powder (ground cumin); 1 tbsp paprika; 1/2 tsp red chilli powder (indian red chili powder); Lemon juice, juice of 1 lemon; 3 tbsp plus 1 tsp olive oil; 2 thinly sliced potato; 2 sliced tomato; 1 in strips red bell pepper (red capsicum, red pepper); 1/2 cup green olives; 1/2 rind in strips preserved lemon; Salt, to taste

White fish in chermoula, layered over potatoes and peppers. Fragrant, bright and very coastal.

60 minTime

39 gProtein each

mediumSpice

Chermoula country2 chapters · 1 min read

Make it your way

Grandma's wayMoroccan fish with chermoula, potatoes, olives and preserved lemon.

The original

448kcalsame

39 gproteinsame

5 gfibresame

60minutessame

Moroccan fish tagine.

Per serving, worked out from the ingredient table.

Ingredients

Fish700 g firm white fish steaks

Coriander leaves (cilantro)a big bunch

Flat leaf parsleya bunch

Garlic5 cloves

Cumin powder (ground cumin)2 tsp

Paprika1 tbsp

Red chilli powder (indian red chili powder)½ tsp

Lemon juicejuice of 1 lemon

Olive oil3 tbsp plus 1 tsp

Potato2, thinly sliced

Tomato2, sliced

Red bell pepper (red capsicum, red pepper)1, in strips

Green olives½ cup

Preserved lemon½, rind in strips

Saltto taste

Method

5 steps

1Blend herbs, garlic, spices, lemon juice and half the oil into chermoula.
2Coat fish with half the chermoula and marinate 30 minutes.
3Layer potatoes in the tagine or wide pan, then peppers and tomatoes, with the rest of the chermoula and oil.
4Lay fish on top with olives and preserved lemon, add half a cup of water, cover and simmer gently.
5Check that potatoes are tender and fish flakes, then rest 5 minutes.

Serve it like this

Bring the tagine to the table and serve from it, with warm khobz or crusty bread to soak up the juices.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morocco

Moroccan fish tagine

White fish in chermoula, layered over potatoes and peppers. Fragrant, bright and very coastal.

60 minTime

39 gProtein each

mediumSpice

Chermoula country2 chapters · 1 min read

Make it your way

Grandma's wayMoroccan fish with chermoula, potatoes, olives and preserved lemon.

The original

448kcalsame

39 gproteinsame

5 gfibresame

60minutessame

Moroccan fish tagine.

Per serving, worked out from the ingredient table.

Ingredients

Fish700 g firm white fish steaks

Coriander leaves (cilantro)a big bunch

Flat leaf parsleya bunch

Garlic5 cloves

Cumin powder (ground cumin)2 tsp

Paprika1 tbsp

Red chilli powder (indian red chili powder)½ tsp

Lemon juicejuice of 1 lemon

Olive oil3 tbsp plus 1 tsp

Potato2, thinly sliced

Tomato2, sliced

Red bell pepper (red capsicum, red pepper)1, in strips

Green olives½ cup

Preserved lemon½, rind in strips

Saltto taste

Method

5 steps

1Blend herbs, garlic, spices, lemon juice and half the oil into chermoula.
2Coat fish with half the chermoula and marinate 30 minutes.
3Layer potatoes in the tagine or wide pan, then peppers and tomatoes, with the rest of the chermoula and oil.
4Lay fish on top with olives and preserved lemon, add half a cup of water, cover and simmer gently.
5Check that potatoes are tender and fish flakes, then rest 5 minutes.

Serve it like this

Bring the tagine to the table and serve from it, with warm khobz or crusty bread to soak up the juices.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moroccan fish tagine

Make it your way

Ingredients

Method

Moroccan fish tagine

Make it your way

Ingredients

Method

Make it a meal