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–+ servings
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5 from 2 votes

Moroccan Fish Tagine with Potatoes

A delicious and savory fish recipe cooked in a tagine imbued in a rich tomato sauce with potatoes.
Prep Time30 minutes
Cook Time40 minutes
Marinating1 hour
Total Time2 hours 10 minutes
Course: Dinner, Fish, Lunch
Cuisine: Moroccan
Keyword: bell peppers, chermoula, fish, lemon, onions, potatoes
Servings: 4 servings
Calories: 827kcal

Equipment

  • Tagine or dutch oven or slow cooker

Ingredients

  • 1 lb fish fillets (shad, dorado, cod, halibut, etc)

For the Chermoula sauce:

  • 1/2 cup olive oil
  • 1/2 cup water
  • 1 lemon juice
  • 2 tbsp cumin
  • 1 tsp cayenne pepper
  • 4 to 6 tbsp paprika
  • 1 head garlic peeled and minced
  • 1/2 tsp pepper
  • 1 to 11/2 tsp salt
  • 1/2 bunch cilantro rinsed and minced
  • 1/2 bunch parsley rinsed and minced (flat leaf Italian is best)

For the Tagine:

  • 1 lb red potatoes peeled and sliced
  • 2 lemons sliced
  • 1/2 tsp pepper
  • salt to taste
  • 1 bunch parsley rinsed and finely chopped
  • 1/2 cup olive oil
  • 4 bell peppers sliced into rings
  • 4 lbs tomatoes peeled and sliced
  • 4 hot peppers sliced (optional)
  • 3 oz tomato juice (optional)

Instructions

  • Salt the fish on both sides, set it aside for 15 minutes then rinse it well (to kosher the fish)
  • In in a large platter, mix together the cilantro, parsley, salt, garlic, paprika, cayenne pepper, cumin, lemon juice, water and olive oil. Rub the fish with this mixture and let it marinate for 15 minutes to 2 hours.
  • Preheat oven to 350 degrees.
  • Lightly oil a tagine (optional: roasting pan or baking dish) and line the bottom with the potatoes, place the fish over them and cover it with the tomatoes then the bell peppers. 
  • Gently pour the olive oil over the dish, sprinkle it with parsley, salt and pepper. Decorate with the lemon slices. Add the tomato juice to the leftover rub and coat the fish with it.
  • Place in oven for 40 minutes, basting the fish with its own juice from time to time, until the sauce is reduced and thickened.
  • When the fish is done, decorate the platter, alternating half slices of tomatoes with lemon slices and parsley leaves.

Notes

Note: If you don't own a tagine, you can always use a slow cooker, Dutch oven or pot.

Nutrition

Serving: 6g | Calories: 827kcal | Carbohydrates: 54g | Protein: 33g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Cholesterol: 57mg | Sodium: 422mg | Potassium: 2483mg | Fiber: 12g | Sugar: 19g | Vitamin A: 6741IU | Vitamin C: 228mg | Calcium: 174mg | Iron: 8mg