Moroccan Fish Chermoula Tagine Recipe
Moroccan Fish Chermoula Tagine
Submitted By: Taz
Ingredients:
Chermoula (Marinade/Sauce):
5 cloves Fresh Garlic - minced
5 Tbs Olive Oil
3 Tbs Fresh Parsley - chopped
2 Tbs Fresh Coriander (Cilantro) - chopped
2 Tbs
Harissa Paste
4 tsp Smoked Paprika
3 tsp Cumin Powder
1 ½ tsp Kosher Salt
1 tsp Ginger Powder
½ tsp Turmeric Powder
¼ tsp Saffron
⅛ tsp Fresh Ground Black Pepper
Juice of 1 Lemon
Tagine:
2 lbs Red Snapper Fillets
1 lb Yukon Gold Potatoes - peeled and sliced ¼" thick
2 Medium Tomatoes - sliced
2 Red Bell Peppers - seeded and cut into rings
2 Carrots - peeled and cut into sticks
1 Small Red Onion - sliced into rings
1 Lemon - sliced
½ tsp Kosher Salt
½ tsp Fresh Ground Black Pepper
½ tsp Turmeric Powder
Preparation:
- Place all of the 'Chermoula' ingredients in a medium mixing bowl and whisk until thoroughly combined and smooth - Transfer half to a small bowl and set aside until needed
- Add the fish fillets to the mixing bowl and thoroughly coat with the chermoula - Set aside until needed
- In the dish of the tagine*, add about 2 Tbs of the reserved chermoula to coat the bottom - Place the onions in a single layer - Arrange the carrots over the top of the onion - Arrange the potatoes in a single layer and sprinkle with the salt, pepper, and turmeric - Arrange the tomatoes over the potatoes
- Mix the remaining reserved chermoula with ½ cup water and pour over the vegetables
- Place the fish fillets on top of the vegetables and drizzle any remaining marinade over the top - Arrange the bell pepper rings and half of the lemon slices over the fish
- Cover and place in a COLD oven* - Set oven temperature to 350ºF and allow to cook until fish is cooked through / flakes easily and potatoes are fork tender (apx 45 minutes - 1 hour)
- Remove from oven - If the sauce is really 'watery' , you may wish to carefully ladle it into a sauce pan and reduce separately until thick and 'coating' before pouring back into the tagine
- Garnish with a bit of chopped parsley or cilantro and the remaining lemon slices - Serve hot with Khobz (Moroccan bread) and/or couscous
* You can use a Dutch oven instead of a tagine for this however, cook times will vary slightly - If using a
Dutch oven (or cast iron tagine - yes, they make those!), you do not have to place in a cold oven, you
can preheat - The reason for the cold oven and slow increase of heat is to avoid thermal shock that
could crack a more traditional earthenware or ceramic tagine
