Moroccan · Main course
Fish Tagine with Chermoula (Tagine Hout)
On Morocco's coast, fish tagine means firm white fish marinated in chermoula — the vivid garlic, coriander, cumin, paprika and preserved-lemon herb paste — then layered over potatoes, tomatoes and peppers and steamed gently in the tagine. A raft of vegetables underneath keeps the fish off the base so it poaches in its own fragrant juices.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g firm white fish fillets or steaks (cod, hake, sea bream)
- For chermoula: 1 large bunch coriander (and some parsley), 4 garlic cloves, 1 tsp cumin, 1 tsp paprika, pinch cayenne, juice of 1 lemon, rind of 1/2 preserved lemon, 4 tbsp olive oil, salt
- 3 potatoes, sliced into rounds
- 3 tomatoes, sliced
- 1 green pepper, sliced into rings
- 1 preserved lemon, sliced, and a handful of olives
- A little water or stock
Method
- 1
Make chermoula
Blend or pound the coriander, garlic, cumin, paprika, cayenne, lemon juice, preserved-lemon rind, oil and salt into a loose green paste.
- 2
Marinate the fish
Coat the fish in half the chermoula and leave 30 minutes (or up to a few hours in the fridge).
- 3
Build the vegetable raft
Line the tagine base with the potato slices, then the tomatoes and peppers, seasoning and spooning some chermoula between the layers. This raft keeps the fish from catching.
- 4
Add the fish
Lay the marinated fish on top, tuck in the preserved-lemon slices and olives, spoon over the rest of the chermoula and add a splash of water.
- 5
Steam gently
Cover and cook on a low flame (with a diffuser under a clay tagine) about 35–45 minutes, until the potatoes are tender and the fish flakes. Don't stir — let it steam.
- 6
Serve
Serve straight from the tagine with bread to mop the chermoula juices.
Chef's tips
- Slice the potatoes thin so they cook in the same time as the fish; par-boil them briefly if in doubt.
- Use a firm fish that won't fall apart — delicate fillets disintegrate over the long steam.
- Keep the heat low and resist stirring; the fish should poach in the vegetable steam, not fry.
Frequently asked questions
What is chermoula?
Chermoula is Morocco's classic marinade — a herby paste of coriander, garlic, cumin, paprika, lemon and oil, often with preserved lemon. It is used above all for fish and seafood.
Which fish is best for tagine?
A firm white fish that holds together over gentle steaming — cod, hake, monkfish or sea bream. Avoid very delicate, flaky fish that break apart in the sauce.