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The Best Moroccan Fish Tagine Recipe

The Best Moroccan Fish Tagine Recipe: Flavorful One-Pot Wonder

This Best Moroccan Fish Tagine Recipe is a flavorful, one-pot meal ready in under 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb firm white fish fillets (Cod, halibut, or sea bass) Avoid delicate fish to keep the texture intact.
For the Chermoula Marinade
  • 1 bunch fresh cilantro Adds a herbaceous note; parsley can be used as a milder alternative.
  • 1 bunch fresh parsley Complements cilantro; feel free to mix herbs to your liking.
  • 3 cloves garlic cloves Essential for depth of flavor; fresh is preferred for best taste.
  • 1 tsp ground cumin A key spice for earthiness; replace with ground coriander if needed.
  • 1 tsp ground paprika Provides sweetness and vibrant color; smoked paprika offers a unique twist.
  • 1 tsp ground coriander Enhances the dish's Moroccan profile; extra cumin can work in a pinch.
  • 1/4 tsp cayenne pepper Adjust for heat as desired; perfect for those who love a kick.
  • 2 tbsp olive oil Vital for sautéing; other oils may substitute but won't match the flavor.
  • 2 tbsp fresh lemon juice Brightens the dish; bottled juice can suffice in a hurry.
  • 1 tsp salt Essential for flavor enhancement; adjust according to personal taste.
For the Sauce
  • 1 pinch saffron threads For unique color and flavor; turmeric can replace it, but it changes the taste.
  • 14 oz chopped tomatoes Forms a rich sauce base; canned tomatoes offer a quick option.
  • 1 medium yellow onion Adds sweetness; shallots can be a good alternative.
  • 1 medium red bell pepper Sweetness enhancer; green bell pepper provides a sharper note.
  • 2 tbsp preserved lemons The star ingredient for tang; fresh lemon zest can be a temporary substitute.
  • 1/2 cup green olives Introduces brininess; any variety can work according to your preference.
  • 2 tbsp tomato paste Intensifies flavor; consider omitting if avoiding concentrated tastes.
  • 1 cup fish stock or water Used to adjust consistency; chicken stock is a suitable alternative if needed.

Equipment

  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a bowl, combine chopped cilantro, parsley, minced garlic, ground cumin, paprika, coriander, cayenne pepper, olive oil, fresh lemon juice, and salt. Mix until a vibrant, aromatic paste forms.
  2. Take your firm white fish fillets and gently coat both sides with half of the prepared chermoula mixture. Allow the fish to marinate for about 10 minutes.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely diced yellow onion and red bell pepper, sautéing them for 5-7 minutes until softened and fragrant.
  4. Pour in the chopped tomatoes, along with a pinch of saffron threads. Stir gently and bring the mixture to a simmer.
  5. Stir in the sliced preserved lemons and green olives, letting them bathe in the simmering sauce for about 3 minutes.
  6. Gently nestle the marinated fish fillets into the sauce, spooning some of the sauce over the top. Cover the skillet and simmer on low heat for 10-12 minutes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 850mgFiber: 2gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftover Moroccan Fish Tagine in an airtight container for up to 2 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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