Moroccan · Main course
El Jadida Sea Bass & Fennel Tagine
From the Portuguese-founded port of El Jadida comes this elegant tagine of sea bass laid over sliced fennel and potato in a light charmoula and tomato sauce, gently steamed so the fish stays silky and the fennel turns sweet and tender. The anise note of the fennel is a natural partner to the delicate Atlantic fish.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Ingredients
- 4 sea bass fillets (or 2 whole small sea bass)
- 2 fennel bulbs, sliced
- 2 potatoes, sliced into rounds
- 2 tomatoes, sliced
- 1 bunch coriander and parsley, chopped
- 5 garlic cloves, 1 tsp cumin, 1 tsp paprika
- Juice of 1 lemon and 5 tbsp olive oil
- Salt and pepper
Method
- 1
Make the charmoula
Blend the herbs, garlic, cumin, paprika, lemon and olive oil into a marinade and coat the fish; rest 20 minutes.
- 2
Layer the base
Line the tagine with potato rounds and sliced fennel, season and spoon over some charmoula.
- 3
Par-cook
Add a little water and the tomato slices, cover and cook 20–25 minutes until the potato and fennel soften.
- 4
Add the fish
Lay the marinated fish on top, cover and steam gently for 10–12 minutes until just cooked and flaking.
- 5
Serve
Spoon over the remaining charmoula and serve from the tagine with bread.
Chef's tips
- Soften the fennel and potato base first; the delicate fish needs only a short steam on top.
- Slice the fennel thinly so it turns sweet and tender in the cooking time.
- Keep the sauce light and let the anise of the fennel and the fresh fish lead.
Frequently asked questions
Can I use another fish?
Yes; sea bream, hake or any delicate white fish suits this fennel tagine. Adjust the final steaming time to the thickness of the fillets.
Is whole fish better than fillets?
Whole small fish stay especially moist and flavourful, but fillets are easier to serve; both work laid over the fennel base.