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Fish Tagine with Chermoula Sauce
Category: Main Dish - (605)
Origin: Morocco
Source: Safiya
Moroccan fish tagine aka Tagine bil Hout is such a flavor-packed one-pot dish. Fish cooked in Moroccan Chermoula sauce with saffron, caramelized onion, potatoes, and olives. Quick to prepare and easy to cook dinner that will please many. Servings: 8
Ingredients:
Fish Tagine
- 4 Tilapia loins or other white fish with firm meat , boneless, skinless, cut into 8 equal pieces
- 1 large potato , washed, peeled and sliced into ¼" thick pieces
- 1 large onion , peeled and minced
- ½ cup calamata & green olives , more if you like olives
- 2 Tablespoons olive oil
Chermoula Sauce
- 2 medium tomatoes , shredded or pureed
- ½ teaspoon lemon zest or 1 preserved lemon
- 1 ½ teaspoons lemon juice
- ¼ cup olive oil
- 1 small bunch of minced cilantro , washed, stems removed
- 5 minced garlic cloves
- ½ teaspoon grated fresh ginger
- 1 teaspoon cumin powder
- 1 Tablespoon Ras-el-hanout or Harissa spice blend
- ½ teaspoon Kashmiri red chili powder or sweet paprika
- 15-20 saffron strands , grind in mortar and pestle then soak in 2 to 3
- tablespoons of hot water
- ½ teaspoon ginger powder
- ¼ teaspoon turmeric powder
- 1 teaspoon sea salt or Himalayan pink salt
- 4 Tilapia loins or other white fish with firm meat , boneless, skinless, cut into 8 equal pieces
- 1 large potato , washed, peeled and sliced into ¼" thick pieces
- 1 large onion , peeled and minced
- ½ cup calamata & green olives , more if you like olives
- 2 Tablespoons olive oil
Chermoula Sauce
- 2 medium tomatoes , shredded or pureed
- ½ teaspoon lemon zest or 1 preserved lemon
- 1 ½ teaspoons lemon juice
- ¼ cup olive oil
- 1 small bunch of minced cilantro , washed, stems removed
- 5 minced garlic cloves
- ½ teaspoon grated fresh ginger
- 1 teaspoon cumin powder
- 1 Tablespoon Ras-el-hanout or Harissa spice blend
- ½ teaspoon Kashmiri red chili powder or sweet paprika
- 15-20 saffron strands , grind in mortar and pestle then soak in 2 to 3
- tablespoons of hot water
- ½ teaspoon ginger powder
- ¼ teaspoon turmeric powder
- 1 teaspoon sea salt or Himalayan pink salt
Preparation:
- Combine Chermoula ingredients, all the spices, and oil. Set it aside.
- Add 2 tablespoons of oil and minced onion at bottom of the pan.
- Place tilapia loins, and sliced potatoes on top of the minced onion.
- Pour Prepared chermoula sauce on top of the fish and potatoes. Spread the sauce evenly to cover the fish and potatoes.
- Place the tagine on the stove and simmer on medium-low heat. Use a heat diffuser to prevent the tagine from the direct harsh heat.
- Cover Tagine with aluminum foil. Cook without opening the covering for an hour.
- Open the covering after an hour and add the olives. If the stew looks completely dry, add some(¼ cup or less) hot water.
- Cover and simmer for an additional 10 to 15 minutes on low heat.
- Serve it hot with Morrocan khobz, Pita, or Naan.
Baking Instructions
- Preheat the oven to 400 F. Follow the above steps 1 to 3.
- Cover the tagine with aluminum foil and place it on top of a baking sheet. Place the baking sheet with tagine in the preheated oven.
- Bake for 1 hour at 400 F. Open the covering after an hour and add the olives.
- Add 2 tablespoons of oil and minced onion at bottom of the pan.
- Place tilapia loins, and sliced potatoes on top of the minced onion.
- Pour Prepared chermoula sauce on top of the fish and potatoes. Spread the sauce evenly to cover the fish and potatoes.
- Place the tagine on the stove and simmer on medium-low heat. Use a heat diffuser to prevent the tagine from the direct harsh heat.
- Cover Tagine with aluminum foil. Cook without opening the covering for an hour.
- Open the covering after an hour and add the olives. If the stew looks completely dry, add some(¼ cup or less) hot water.
- Cover and simmer for an additional 10 to 15 minutes on low heat.
- Serve it hot with Morrocan khobz, Pita, or Naan.
Baking Instructions
- Preheat the oven to 400 F. Follow the above steps 1 to 3.
- Cover the tagine with aluminum foil and place it on top of a baking sheet. Place the baking sheet with tagine in the preheated oven.
- Bake for 1 hour at 400 F. Open the covering after an hour and add the olives.
Nutrition Values:
Serving: 8
Calories: 165kcal
Carbohydrates: 12.3g
Protein: 13.2g
Fat: 7.6g
Saturated Fat: 1.4g
Cholesterol: 12mg
Sodium: 260mg
Potassium: 531mg
Fiber: 2g
Sugar: 2.2g
Calcium: 45mg
Iron: 1mg
Calories: 165kcal
Carbohydrates: 12.3g
Protein: 13.2g
Fat: 7.6g
Saturated Fat: 1.4g
Cholesterol: 12mg
Sodium: 260mg
Potassium: 531mg
Fiber: 2g
Sugar: 2.2g
Calcium: 45mg
Iron: 1mg
