Moroccan · Tagines
Fish Tagine with Chermoula & Potatoes
White fish fillets are laid over a bed of thinly sliced potatoes and bathed in chermoula, then gently steamed in the tagine until the potatoes are tender and the fish flakes apart. It's a lighter, everyday alternative to the whole-sardine version found on the coast.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 4 firm white fish fillets (hake or cod)
- 3 potatoes, thinly sliced
- 1 large bunch coriander and parsley
- 4 garlic cloves
- 1 tsp cumin, 1 tsp paprika
- Juice of 1 lemon and 4 tbsp olive oil
- 1 tomato, sliced
- Salt
Method
- 1
Make the chermoula
Blend the herbs, garlic, cumin, paprika, lemon juice, oil and salt into a thick green sauce.
- 2
Marinate the fish
Coat the fish fillets in half the chermoula and set aside for 15 minutes.
- 3
Layer the tagine
Arrange the potato slices in the base of the tagine, spoon over some of the remaining chermoula, then lay the fish on top and cover with tomato slices.
- 4
Add liquid
Pour in the rest of the chermoula thinned with 100 ml water.
- 5
Cook
Cover and cook over low-medium heat for 30–35 minutes until the potatoes are tender and the fish flakes easily.
- 6
Serve
Serve directly from the tagine with bread to mop up the sauce.
Chef's tips
- Slice potatoes thinly and evenly so they cook through in the same time as the delicate fish.
- Choose firm white fish that holds together during the gentle steam-braise.
Frequently asked questions
Can I use frozen fish fillets?
Yes, thaw completely and pat dry first so excess water doesn't dilute the chermoula sauce.