Moroccan · Main course
Tetouan White Fish Tagine
From the Andalusian-influenced north around Tetouan — a fish tagine of firm white fish layered over potatoes and peppers in a bright chermoula and tomato sauce, cooked gently so the fish stays moist. The northern touch shows in the abundance of fresh herbs and the delicate, citrus-lifted sauce.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g firm white fish steaks (hake, cod or bream)
- For chermoula: 1 large bunch coriander and parsley, 4 garlic cloves, 1 tsp cumin, 1 tsp paprika, juice of 1 lemon, 4 tbsp olive oil
- 3 potatoes, thinly sliced
- 2 tomatoes, sliced, and 2 peppers, sliced
- 1/4 preserved lemon and a handful of olives
- Salt, black pepper
Method
- 1
Make chermoula
Blitz the herbs, garlic, cumin, paprika, lemon and oil into a loose green sauce and marinate the fish in half of it.
- 2
Layer the base
Line the tagine with the sliced potato, season, and spread with some chermoula so it cooks in flavour.
- 3
Build
Add a layer of tomato and pepper, then lay the marinated fish on top with the preserved lemon and olives.
- 4
Cook gently
Spoon over the rest of the chermoula and a splash of water, cover and cook gently 35–40 minutes until the potato is tender and the fish just cooked.
- 5
Serve
Rest a few minutes off the heat and serve from the tagine with bread.
Chef's tips
- Slice the potatoes thin so they cook through in the time the fish needs; par-boil them if unsure.
- Keep the heat gentle and do not stir once the fish is in, or it will break apart.
Frequently asked questions
Why is northern cooking different?
The north, around Tetouan and Tangier, carries strong Andalusian and Spanish influence — more fresh herbs, seafood and a lighter, brighter hand.
Which fish holds up best?
Firm, meaty white fish like hake, cod or bream that stays in one piece; avoid delicate flaky fillets.