Moroccan Fish Tagine

Instructions

1. Step 1

   Combine the cilantro, parsley, garlic, lemon juice, cumin, paprika, turmeric, salt, black pepper, and 2 tbsp (30 ml) olive oil into a thick chermoula.

   Ingredients used: 1.0 gr Black Pepper, 20.0 gr Cilantro, 30.0 ml Extra Virgin Olive Oil, 20.0 gr Flat-Leaf Parsley, 12.0 gr Garlic, 4.0 gr Ground Cumin, 3.0 gr Ground Turmeric, 45.0 ml Lemon Juice, 6.0 gr Salt, 4.0 gr Sweet Paprika

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Coat the fish portions with some of the chermoula. Cover and refrigerate the fish, keeping the remaining chermoula for the sauce.

   Timer: 20 min (fixed)

   Ingredients used: 800.0 gr White Fish Fillet

   Cookware: mixing bowl

3. Step 3

   Heat the remaining olive oil in the wide heavy pot over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 180.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: wide heavy pot with lid, wooden spoon

4. Step 4

   Stir in the tomato, water, and reserved chermoula, then arrange the potato slices in the sauce. Cover and simmer over low heat until the potatoes are nearly tender.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 gr Potato, 400.0 gr Tomato, 120.0 ml Water

   Cookware: wide heavy pot with lid, wooden spoon

5. Step 5

   Place the marinated fish over the potatoes and add the olives and preserved lemon. Cover and cook over low heat until the fish is opaque and reaches 63°C at its thickest point.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Green Olive, 1.0 piece Preserved Lemon

   Cookware: instant-read thermometer, wide heavy pot with lid

6. Step 6

   Remove the covered pot from the heat and let the tagine rest briefly before serving.

   Timer: 5 min (fixed)

   Cookware: wide heavy pot with lid