Moroccan Chermoula Fish Tagine
The Moroccan fish Tagine with chermoula is an exceptional fish and vegetable dish baked in a delicious marinade. Chermoula, pronounced Shar-moo-la, is a popular Moroccan marinade made of tomato sauce, olive oil, lemon juice, herbs, and spices.
Ingredients
- 3 Cod filets (you may also use whiting or your favorite fish)
The Marinate (Chermoula)
- 1 cup tomato sauce
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- garlic
- cumin
- 1-1/4 tsp salt
- black pepper
- paprika
- 2 Tbsp freshly chopped parsley
- 2 Tbsp freshly chopped cilantro
The Veggies
- 2 medium-sized potatoes (sliced in rounds)
- 3 medium-sized carrots (sliced)
- 1 tomato (sliced in rounds)
- 1 yellow bell pepper (sliced)
Garnishing
- sliced lemons
- parsley and cilantro leaves
Instructions
- Preheat the oven to 350 F.
- In a large bowl, mix all the marinade ingredients and put in the sliced potatoes and carrots.
- Place the marinated potatoes in a casserole dish clockwise, followed by the carrots on top.
- Cover the dish with aluminum foil and bake in the middle rack for 30 minutes.
- Meanwhile, let the cod and bell peppers marinate.
- Uncover the Tagine, and put in the marinated cod and red peppers. Scrape the leftover marinade using the slices of tomatoes.
- Place the tomatoes near the bell peppers and cover the dish with aluminum foil.
- Put the casserole dish back in the oven and bake for 30 minutes.
- Uncover the casserole dish and check on the sauce consistency. If the sauce is too runny, return the uncovered dish to the oven and bake for five more minutes (maximum). The sauce will thicken as it cools.
- Serve your Tagine hot, paired with a baguette and Moroccan mint tea (or Coke)
- Squeeze some lemon before the first bite, and enjoy!
Notes
Store the leftovers in the refrigerator for up to three days and heat them on the stovetop; do not microwave.