Fish Tagine

Fish Tagine Recipe

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About Fish Tagine Recipe:

This classic Moroccan recipe is prepared by baking chermoula -marinated whole fish with potatoes, carrots, tomatoes, and green peppersthe result is zesty, saucy, and delicious.

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  • 19 Ingredients
Adjust Servings :

Ingredients for Fish Tagine Recipe

  • As required Fish and vegetable base
  • 200 gram white fish such as cod or monkfish, cut into chunks
  • 1 medium red ripe tomato
  • 1 small green bell pepper
  • 1 small carrot
  • 1 small potato
  • 1/2 Lemon
  • As required A handful of green olives
  • 1 bay leaf
  • As required Charmoula marinade
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 crushed garlic clove
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped flat leaf parsley and cilantro, mixed
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • As required Salt and pepper
  • 30g Fat(21.32%)
  • 37g Protein(26.44%)
  • 55g Carbs(39.09%)
  • 17g Fiber(12.16%)
  • Other(1.00%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Fish Tagine Recipe


Prepare the vegetables thinly slice the tomato, peel, and thinly slice carrot, lemon, and potatoes. Trim off the ends, seed, and slice into thin strips the green bell pepper.


To make the chermoula, combine all the marinade ingredients in a large bowl and mix well.


Add the fish chunks to the bowl and rub with the chermoula, cover the bowl and let the fish marinate for 10 minutes.


Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the chermoula marinades over the carrot and tomato slices.


Add the fish pieces accordingly on top of the tomato slices. Admirably decorate the vegetables on top and around the fish pieces. Pour the rest of the chermoula marinade over the vegetables.


Cover the tagine and cook it on a medium flame for 20 minutes. Add a bay leaf to the sauce and scatter the olives around. Cover and let it cook for another ten minutes. Serve hot with crusty bread.