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Oven baked Moroccan Fish Tagine with chermoula, potatoes, tomatoes, olives, and preserved lemon served on a white plate

Moroccan Fish Tagine

A richly seasoned Moroccan Fish Tagine simmered with tomatoes, peppers, preserved lemon, olives, and warming spices, delivering an authentic North African flavor experience
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Prep Time 15 minutes
Cook Time 35 minutes
10 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, Moroccan
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Fish Marinade
  • 2 | tablespoons | olive oil |
  • 1 | tablespoon | lemon juice |
  • 2 | teaspoons | paprika |
  • 1 | teaspoon | ground cumin |
  • 0.5 | teaspoon | ground ginger |
  • 0.5 | teaspoon | ground turmeric |
  • 1 | clove | garlic | minced
  • 1 | teaspoon | salt |
  • Main Ingredients
  • 600 | grams | white fish fillets | cod sea bass, or hake
  • 1 | medium | onion | sliced
  • 2 | medium | tomatoes | grated or finely chopped
  • 1 | medium | green pepper | sliced
  • 1 | medium | red pepper | sliced
  • 1 | tablespoon | tomato paste |
  • 1 | whole | preserved lemon | rinsed and sliced
  • 0.5 | cup | green olives | pitted
  • 0.25 | cup | water | add more if needed
  • 2 | tablespoons | chopped cilantro |
  • 2 | tablespoons | chopped parsley |

Method
 

  1. Step 1: Prep the Fish
  2. Place the fish fillets in a bowl. Add olive oil, lemon juice, paprika, cumin, ginger, turmeric, garlic, and salt. Mix gently until fully coated. Set aside for 10 minutes.
  3. Step 2: Build the Base of the Tagine
  4. Layer the sliced onions onto the bottom of your tagine pot. Spread the grated tomatoes over the onions, then add tomato paste. Place sliced peppers on top.
  5. Step 3: Add the Marinated Fish
  6. Arrange the seasoned fish fillets over the vegetables. Pour any remaining marinade into the pot.
  7. Step 4: Add Aromatics and Liquids
  8. Top the fish with sliced preserved lemon and olives. Sprinkle with cilantro and parsley. Add the water around the sides.
  9. Step 5: Cook the Tagine
  10. Cover with a lid and cook on low heat for about 35 minutes until the fish is tender and the sauce has thickened.
  11. Step 6: Rest and Serve
  12. Turn off the heat and allow the tagine to rest for 10 minutes before serving to let the flavors settle.

Notes

For the best authentic flavor, always cook the tagine on low heat. If the sauce reduces too much, add a splash of water. Serve with warm Moroccan bread or couscous.