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.
* 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
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.