Fish Tagine Chermoula

Ingredients

What you’ll need

• 2 lb/900 g firm fish fillets or steaks, such as cod, sea bass, snapper, or monkfish
• 3/4 cup chermoula
• 1 lb/450 g potatoes, sliced 1/4 inch/6 mm thick and parboiled 5 minutes
• 2 tomatoes, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1/2 preserved lemon rind, sliced
• 1/2 cup olives
• 2 tbsp olive oil
• 1/2 cup/120 ml water

Method

How it comes together

1. 1

   Coat fish with half the chermoula and refrigerate 30 minutes. Heat oven to 375°F/190°C.

2. 2

   Oil a tagine or baking dish. Layer onion, potatoes, tomatoes, and peppers, seasoning lightly and spooning over half the remaining chermoula.

3. 3

   Set fish on top. Add preserved lemon, olives, water, oil, and the final chermoula.

4. 4

   Cover and bake 25 minutes, then uncover until fish flakes and reaches about 145°F/63°C, 10-15 minutes more. Avoid overcooking.