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Moroccan · Main course

Rosh Hashana Fish-Head Tagine

For Rosh Hashana, the Jewish New Year, a whole fish head is cooked so the family may be "a head and not a tail" in the year ahead — here braised in a bright charmoula of coriander, garlic, cumin and paprika with tomato and preserved lemon. Symbolic and delicious, it is a festive dish rich in meaning and flavour.

Prep
20 min
Cook
45 min
Total
65 min
Serves
4
Level
Medium
Rosh Hashana Fish-Head Tagine

Ingredients

  • 1 large fish head (and collar), cleaned
  • 1 large bunch coriander and parsley, chopped
  • 5 garlic cloves, crushed
  • 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
  • 3 tomatoes, sliced
  • 1/2 preserved lemon, chopped
  • 80 g olives
  • 5 tbsp olive oil and juice of 1 lemon
  • Salt and pepper

Method

  1. 1

    Make the charmoula

    Mix the herbs, garlic, cumin, paprika, cayenne, olive oil, lemon juice, salt and pepper into a green marinade.

  2. 2

    Marinate the fish

    Rub the fish head all over, inside and out, with the charmoula and leave 20 minutes.

  3. 3

    Layer the tagine

    Line the tagine with sliced tomato, set the fish head on top and scatter over the preserved lemon and olives.

  4. 4

    Braise

    Add a splash of water, cover and cook gently for about 35 minutes until the cheeks and flesh are tender and flaking.

  5. 5

    Serve

    Spoon the charmoula sauce over and serve with bread, inviting everyone to seek out the prized cheek meat.

Chef's tips

  • The cheeks and collar hold the sweetest meat; a large, very fresh head from a good fishmonger is worth seeking out.
  • Don't overcook — fish flakes quickly, and a gentle braise keeps it moist in the charmoula.
  • Lay the fish on a bed of tomato so it doesn't stick and the base stays saucy.

Frequently asked questions

Why a fish head at Rosh Hashana?

Eating the head expresses the wish to be "at the head and not the tail" — leaders rather than followers — in the coming year, one of the symbolic foods of the Jewish New Year.

Can I use fish fillets instead?

Yes; the same charmoula braise works beautifully with firm white fish fillets or a whole small fish if a head isn't available or wanted.