Moroccan Fish Tagine Recipe | Make It Like A Pro

snapper fish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is more affordable.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

chickpeas

💰Cheaper: canned beans

Canned beans are convenient and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for cooking.

Introduce the recipe and thank Nakano knives for the knife set.

Prepare the charmoula marinade: chop half a bunch of cilantro and half a bunch of parsley, and place them in a bowl.

Puree 2 garlic cloves and 1 inch piece of ginger with the side of a knife and add to the bowl.

In a mortar and pestle, mash 1 pinch of saffron threads, then add 0.5 teaspoon ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon paprika; mash together.

Add the garlic and parsley mixture to the spices and mash again.

Zest one lemon and juice half of it into the mixture.

Add 0.5 cup of olive oil, salt, and freshly ground black pepper; mix well to combine the charmoula.

Cut 2.5 pounds of fish fillets into 5-ounce steaks and place them in a bowl.

Add some charmoula marinade on top and gently rub it into the fish; reserve some marinade for later.

Cover the fish with plastic wrap and marinate in the fridge for 1 hour or overnight.

Cut one onion into thick circles (about 1.25 cm thick) and place it in a sheet pan.

Slice 3 plum tomatoes, 1 green bell pepper, and 1 red bell pepper into circles after removing seeds and ribs.

Cut one carrot into medium sticks and place all vegetables into the sheet pan.

Peel 3 Idaho potatoes and place them in a bowl of cold water.

Chop 2 garlic cloves and 1 inch piece of ginger.

Slice one lemon into circles and marinate the potatoes by cutting them into 0.75-inch circles.

Add garlic, 0.5 teaspoon turmeric, 1 pinch saffron, salt, and black pepper to the potatoes; pour olive oil and mix well.

In a large tagine dish, pour some olive oil and lay down the onion as a base, followed by the carrots and celery, seasoning with salt and black pepper.

Add some charmoula marinade, then layer the sliced potatoes, tomatoes, and peppers on top.

Place the fish on top of the vegetables, tap with the remaining charmoula, and add 0.5 cup of Kalamata olives and lemon slices.

Cover the tagine and cook on low heat for 1.5 hours, ensuring not to add any extra liquid.

During cooking, scoop out excess liquid with a ladle if necessary.

Once cooked, serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens