Moroccan Fish Tagine – 70-Minute Recipe
A fragrant Moroccan fish tagine with whole fish, preserved lemon, olives, bell peppers, and a vibrant chermoula sauce. Slow‑cooked until the fish flakes easily, it’s perfect served hot with bread, rice, or couscous.
Recipe by Mediterranean Home Chef· Structured by ReelsMeals
From: Facebook(view original)
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About this saved recipe
Ingredients
- 2 fish
- 1 preserved lemon
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- a handful olives
- 3 garlic
- 1/4 cup water
Chermoula Marinade
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- a small bunch parsley
- a small bunch cilantro
- 1 lemon juice
- 2 tbsp olive oil
- a pinch salt
Instructions
- 1In a small bowl, combine paprika, cumin, turmeric, coriander, black pepper, chili flakes, chopped parsley, chopped cilantro, lemon juice, 2 tbsp olive oil, and a pinch of salt to create the chermoula marinade.
- 2Pat the fish dry with paper towels and make shallow diagonal cuts on both sides of each fillet.
- 3Rub the fish thoroughly with the chermoula, making sure to work the mixture into the cuts and the cavity; let it marinate for at least 30 minutes (longer if possible).
- 4While the fish marinates, slice the onion, red bell pepper, and green bell pepper into thin strips.
- 5If using an oven, preheat it to 375°F (374°F). If cooking on the stovetop, place a tagine or heavy‑bottomed pot over low heat.
- 6Spread the sliced onions and bell peppers evenly on the bottom of the tagine or baking dish, creating a flavorful bed for the fish.
- 7Lay the marinated fish on top of the vegetable bed, then arrange preserved lemon slices and the handful of olives around and over the fish.
- 8Drizzle the remaining chermoula mixture and the remaining 3 tbsp olive oil over the fish and vegetables, then add a small splash (about ¼ cup) of water to generate steam.
- 9Cover the tagine with its lid (or seal the baking dish tightly with foil) and cook:
- 10• On the stovetop: simmer on low heat for 45–60 minutes, checking that the sauce bubbles gently.
- 11• In the oven: bake for 40–50 minutes, until the fish flakes easily with a fork and the sauce is fragrant.
- 12Taste the sauce and adjust seasoning with additional salt or pepper if needed.
- 13Garnish the finished tagine with extra chopped parsley and cilantro for a fresh burst of flavor.
- 14Serve the hot fish tagine immediately with Moroccan bread, rice, or couscous.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Allow the fish to sit in the chermoula for at least 30 minutes before cooking.
Layer Vegetables First
Spread sliced onions and bell peppers on the bottom of the tagine or dish before adding the fish.
Add Water for Steam
Pour the ¼ cup water after arranging the fish to generate steam during cooking.
Cover Tightly
Seal the tagine with its lid or tightly foil‑cover the baking dish to retain moisture.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Moroccan Fish Tagine?
- About 1 hour 10 minutes in total: 20 minutes of prep and 50 minutes of cooking.
- How many servings does this Moroccan Fish Tagine recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Moroccan Fish Tagine recipe come from?
- It was shared by Mediterranean Home Chef on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.