Skip to content

The main dish, From around the world

Moroccan fish tagine with chermoula

Fish tagine with chermoula is a Moroccan dish of white fish marinated in fresh herbs, simmered with peppers, tomatoes and potatoes, for 6 people. It takes 40 minutes of active work, the chermoula is made the day before and the fish marinates that morning. It's an easy recipe, at €5.80 per person, that succeeds if you don't over marinate the fish and keep the pieces whole while cooking.

I'm taking you on a trip to Marrakech, a fish tagine bursting with chermoula, and your guests will close their eyes at the first bite.

Moroccan fish tagine with chermoula
For
6 people
Work
40 min
Total time
1 h 50
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.80
Calories per person
440 kcalcalculated by Kiloach, your weight coach

Fish tagine with chermoula pairs delicate cod with a paste of fresh herbs, garlic and spices that perfumes the whole dish without overpowering it. The potatoes turn soft in the tomato and pepper juices, while the preserved lemon adds a salty, tangy note that lifts every bite. It's a generous, colorful dish, equally good with a spoon or a fork.

This is the kind of dish that turns a dinner with friends into a small getaway, best served in shallow bowls with bread for scooping up the sauce. It belongs naturally on a spring or summer table, when tomatoes and peppers are at their best, but it works just as well in fall. Start with a light, crunchy salad or a cold soup, and finish with a Middle Eastern pastry or fresh fruit.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 2 steps
  3. Before the guests arrive 1 step, 40 min
  4. When it's time to serve 2 steps, 15 min

Make the chermoula the day before and keep it refrigerated in a sealed jar. In the morning, coat the fish with half the chermoula and chop the vegetables. Just before guests arrive, simmer the vegetables covered for 40 minutes, then at serving time add the fish for 15 minutes of cooking and bring the dish straight to the table.

The ingredients

6 people

Fish counter

  • Cod or pollock fillets 900 g

Fruits and vegetables

  • Cilantro 1 bunch
  • Flat leaf parsley 1 bunch
  • Garlic 4 cloves
  • Lemons 2
  • Red bell peppers 2
  • Tomatoes 4
  • Potatoes 600 g

Pantry

  • Preserved lemon 1
  • Olive oiloften in the pantry 6 tbsp
  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 2 tsp
  • Saffronoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Blend the cilantro, parsley, garlic, the juice of one lemon, the cumin, paprika and olive oil to make the chermoula, then season with salt and pepper.

    Soak the saffron in a spoonful of hot water before adding it, it infuses much better that way.

The same dayDuring the day, whenever you get a moment.

  1. Cut the fish into large chunks and coat it with half the chermoula, then keep it chilled.

    Don't marinate for more than three or four hours, the lemon will eventually cook the flesh and make it mealy.

  2. Slice the peppers, cut the tomatoes into wedges and the potatoes into thin rounds.

    Rounds about three millimeters thick will turn tender at the same time as the fish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Spread the potatoes over the bottom of a large tagine dish or a pot, top with the peppers, tomatoes and the remaining chermoula, then simmer covered. 40 min

    Add a splash of water to the bottom, the potatoes will steam without sticking.

When it's time to serveThe final touches, right in front of your guests.

  1. Lay the marinated fish over the vegetables with the preserved lemon cut into strips and cook covered. 15 min

    Stop stirring from here on, the fish pieces need to stay whole.

  2. Sprinkle with cilantro, add a squeeze of lemon juice and bring the dish to the table in its cooking vessel.

    Preserved lemon is eaten skin and all, just scrape out the pulp if you find it too salty.

Our tips to get it right

  • Pick thick, firm fillets, they hold together better during cooking and won't break into small flakes in the dish.
  • Taste the chermoula before using it, it should be boldly seasoned since it will mellow a bit once it mixes with the vegetable juices.
  • If you don't own a tagine, a wide, shallow cast iron pot works just as well, what matters is that the fish sits in a single layer.

The variations

  • Swap the cod for pollock or sea bream, two firm fleshed fish that hold up well to simmering.
  • For a vegetarian version, replace the fish with cooked chickpeas and zucchini chunks added at the same time as the peppers.
  • For a quicker version, skip the morning marinade and coat the fish in chermoula right before adding it to the pot, the flavor will be a touch milder but the dish still works.

What to serve it with

  • Flatbread or khobz for scooping
  • Carrot salad with mild spices
  • Mint tea or fresh lemonade

Storage

The tagine keeps for 2 days in the refrigerator in a covered dish. It doesn't freeze well since the fish and potatoes lose their texture. Reheat gently, covered, over low heat or in a low oven, to keep the fish from drying out.

Questions about this recipe

Can you use frozen fish for this tagine?

Yes, as long as you thaw it fully in the refrigerator and pat it dry before marinating. Fish that's too wet will release water and dilute the chermoula.

Do you need an actual clay tagine dish?

No, a wide, shallow pot with a tight fitting lid gives very similar results. What matters is that the vegetables steam without too much liquid.

How do you know the fish is cooked without breaking it apart?

The pieces turn opaque and flake easily with the tip of a knife. Fifteen minutes covered is plenty for medium sized chunks.

Can you replace the preserved lemon if you don't have any?

Finely chopped fresh lemon zest gives a simpler but decent result. The flavor will be less deep and less salty, but the dish stays balanced.

Can a Moroccan fish tagine with chermoula be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a Moroccan fish tagine with chermoula?

Allow 1 h 50 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a Moroccan fish tagine with chermoula?

About 440 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Moroccan fish tagine with chermoula cost?

About €5.80 per person, that's €34.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Lamb samosas The starter

From around the world

Lamb samosas

  • 50 min of work
  • Prepared the day before
  • Medium, €2.40 per person

310 kcalcalculated by Kiloach

English trifle The dessert

From around the world

English trifle

  • 50 min of work
  • Prepared the day before
  • Easy, €2.40 per person

480 kcalcalculated by Kiloach

Mains for entertaining

See all
Honey soy glazed salmon The main dish

From around the world

Honey soy glazed salmon

  • 25 min of work
  • Prepared the same day
  • Very easy, €7.40 per person

560 kcalcalculated by Kiloach