The Best Fish Tagine





20 min


50 min


Like 21


  • 2 tbsp ‏Olive oil (For the fish and chermoula)
  • 4 ‏Garlic cloves, roughly chopped (For the fish and chermoula)
  • 4 tsp ‏Ground cumin (For the fish and chermoula)
  • 2 tsp ‏Paprika (For the fish and chermoula)
  • 1 bunch ‏Coriander, chopped (For the fish and chermoula)
  • 1 tsp ‏Salt (For the fish and chermoula)
  • ‏Juice and zest 1 lemon (For the fish and chermoula)
  • 8 x 100 grams ‏Skinless tilapia fillets (For the fish and chermoula)
  • 2 tbsp ‏Olive oil (For the tagine)
  • 2 ‏Large onions, halved and thinly sliced (For the tagine)
  • 2 ‏Garlic cloves, sliced (For the tagine)
  • 2 tsp ‏Ground cumin (For the tagine)
  • 2 tsp ‏Paprika (For the tagine)
  • 3 x 400 grams ‏Cans chopped tomatoes (For the tagine)
  • 500 ml ‏Fish stock (For the tagine)
  • 175 grams ‏Pimento-stuffed olives (For the tagine)
  • 4 ‏Green peppers, quartered, deseeded and sliced (For the tagine)
  • 500 grams bag ‏Baby new potatoes, halved lengthways (For the tagine)
  1. First start with the chermoula. In a bowl, place the oil, cumin, garlic, paprika, salt and three quarters of the coriander.
  2. Mix in the lemon juice and combine until smooth. Marinade the fish fillets with half of the mixture and leave aside for a while.
  3. Heat the oil in a skillet and when the oil is hot toss in the onions and garlic. Sauté for 5 minutes until soft.
  4. Mix in the cumin, paprika, tomatoes, olives, lemon zest and stock and cook for a few minutes more.
  5. Mix in the balance chermoula, remove the lid and cook for 10 minutes.
  6. Add the peppers, potatoes, replace the lid and cook for 15 minutes until the ingredients are cooked.
  7. Lay the balance coriander inside the tagine dish, top up with fish fillets and cook 6 minutes until the fish is fully boiled.
  8. Serve with basmati rice and enjoy!

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