Photograph of the finished Fish tagine with chermoula

Middle East · Tagine cá sốt chermoula

Fish tagine with chermoula

50 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish fillet Fish fillet 1.6 lb
  • Photograph of Parsley Parsley 2.1 oz
  • Photograph of Herbs Herbs 2.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Lime Lime 2
  • Photograph of Ground cumin Ground cumin 0.4 oz
  • Photograph of Red chilli powder Red chilli powder 0.1 oz
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blend parsley, herbs, garlic, cumin powder, red chili powder, lemon juice, and olive oil to make chermoula sauce.
  2. 2 Marinate the fish fillets with two-thirds of the chermoula sauce for 30 minutes.
  3. 3 Arrange the thinly sliced potatoes and carrots at the bottom of the tagine pan, then pour the remaining sauce over them.
  4. 4 Place the fish on top, cover with tomato slices and bell peppers, and drizzle with a little sauce.
  5. 5 Cover and simmer over low heat for 30 minutes, until the vegetables are tender and the fish has absorbed the sauce.

With an appliance

  • Oven 55 min

    Replace step 5: cover the tagine pot and simmer on the middle rack of the oven at 180 degrees for 25 minutes; arrange the fish on top of the vegetables as in step 4 so that the fillets do not touch the bottom and do not break apart.

Start cooking