Fish Tagine with Chermoula: A Coastal Delight

Experience the vibrant flavors of Morocco with this Fish Tagine with Chermoula—a fragrant and succulent dish where fresh fish is marinated in a bold chermoula sauce, then slow-cooked with vegetables and aromatic spices. This coastal-inspired recipe brings together the freshness of the sea and the warmth of North African cuisine, making it a perfect centerpiece for a family meal or a special occasion.

Ingredients

For the Chermoula Marinade:

1 cup fresh cilantro, finely chopped
1 cup fresh parsley, finely chopped
4 garlic cloves, minced
1 tbsp ground cumin
1 tbsp sweet paprika
1 tsp ground coriander
1 tsp smoked paprika (optional, for depth)
½ tsp cayenne pepper (adjust to taste)
1 preserved lemon (pulp removed, peel finely chopped)
½ cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tsp salt (or to taste)

For the Fish Tagine:

1.5 lbs (700g) firm white fish (such as cod, halibut, or sea bass), cut into large chunks
2 tbsp olive oil
1 large onion, thinly sliced
2 bell peppers (red & yellow), sliced
2 medium tomatoes, diced
1 cup cherry tomatoes, halved
½ cup green olives (optional)
½ cup water or fish stock
1 lemon, thinly sliced (for garnish)
Fresh cilantro or parsley, for garnish

Instructions

Step 1: Prepare the Chermoula

1. In a food processor or mortar and pestle, blend cilantro, parsley, garlic, cumin, paprika, coriander, cayenne, preserved lemon, olive oil, lemon juice, and salt until a coarse paste forms.
2. Taste and adjust seasoning—it should be vibrant, herby, and slightly spicy.

Step 2: Marinate the Fish

1. Place fish chunks in a bowl and coat generously with ¾ of the chermoula sauce.
2. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3: Cook the Tagine

1. Heat olive oil in a tagine or deep skillet over medium heat.
2. Sauté onions until soft, then add bell peppers and cook for 5 minutes.
3. Stir in diced tomatoes, remaining chermoula, and water or fish stock. Simmer for 10 minutes.
4. Nestle the marinated fish into the sauce, along with cherry tomatoes and olives.
5. Cover and cook on low heat for 10-15 minutes (until fish is flaky but not overcooked).

Step 4: Garnish & Serve

1. Top with lemon slices and fresh herbs.
2. Serve hot with couscous, crusty bread, or steamed rice to soak up the delicious sauce.

Tips for the Best Fish Tagine

✔ Use fresh, firm fish—avoid delicate fillets that may fall apart.
✔ Don’t skip the preserved lemon—it adds a unique tangy depth.
✔ Adjust spice levels—reduce cayenne for milder heat.
✔ Cook gently—overcooking will make the fish dry.

Why You’ll Love This Dish

🌿 Bursting with fresh herbs from the chermoula.
🔥 Perfect balance of spice and citrus.
🍅 Hearty yet light—packed with vegetables and tender fish.

Final Thoughts:

This Fish Tagine with Chermoula is a celebration of Moroccan coastal cuisine—rich in flavor yet simple to prepare. Whether you’re hosting a dinner party or craving a taste of the Mediterranean, this dish will transport your senses to sun-drenched shores.