Dinner · 55 min · moroccan

Fish Tagine with Chermoula

Weeknight-friendly Moroccan cooking: Fish Tagine with Chermoula comes together in 55 minutes with white fish, cilantro, and not much else. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb White fish
• 1 cup Cilantro
• 0.5 cup Parsley
• 4 cloves Garlic
• 2 tsp Cumin
• 2 tsp Paprika
• 0.25 cup Lemon juice
• 0.33 cup Olive oil
• 2 Potatoes
• 3 Tomatoes
• 1 Bell pepper
• 0.5 cup Green olives
• 2 tsp Salt

Steps

1. Blitz the cilantro, parsley, garlic, cumin, paprika, lemon juice, and half the olive oil into the chermoula — Morocco’s great marinade, bright green and punchy.
2. Coat the fish steaks in half the chermoula and marinate 30 minutes. The acid and garlic perfume the fish all the way through.
3. Layer sliced potatoes in the tagine base, then the fish, then sliced tomatoes, pepper, and olives. Drizzle with the remaining chermoula and olive oil.
4. Pour in 1 cup of hot water around the edges, cover, and simmer 25 minutes, until the potatoes are tender and the fish flakes.
5. The tagine is done when the potatoes yield to a spoon and the sauce has thickened around everything.
6. Serve with lemon wedges and bread. Never stir a fish tagine — the layers are the architecture.

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