This recipe for Moroccan Fish Tagine with chermoula and vegetables is one of the most popular ways to prepare fresh fish in Morocco. The fish is marinated in the zesty herb and spice mixture chermoula, then layered with onions, tomatoes and bell peppers in a tagine for slow braising. Traditionally, tagines are cooked over a fire or charcoal in a special brazier, but these days it’s more common (and convienent) to use a stove instead.
Moroccan Chermoula Fish Tagine
- Tagine, Dutch oven, or large pot with lid
- 3 lbs Snapper fillets, 12oz/325g each, or similar fish
- 1 Recipe Chermoula Chermoula recipe
- 5 large Onions
- 6 tbsp Olive oil
- 4 tbsp Pine nuts
- 2 large Tomatoes, chopped (Sub: 1 can diced tomatoes)
- 2 tbsp Tomato paste
- 3 medium Bell peppers (red, green, and/or yellow)
- Salt and pepper, to taste
- Prep – Rub fish all over with chermoula and set aside. Peel, halve, and slice onions. Core bell peppers and cut each into rings.
- Cook – Add oil to a tagine or large pot set over medium heat. Add onions and, stirring occasionally, cook until soft, about 5 minutes. Add tomatoes, tomato paste, salt, and pepper. Simmer until it becomes a sauce, approximately 20 minutes. Add fish and chermoula. Top with peppers and spoon sauce over. Cover and cook slowly over low heat for 1 hour. Remove from heat and let rest 10 minutes before serving.