📝 About This Recipe
Transport your senses to the vibrant coastal markets of Essaouira with this authentic Hout Mchermel. This stunning tagine features firm white fish bathed in Chermoula—a legendary North African marinade of fresh herbs, earthy cumin, and bright lemon. Slow-cooked over a bed of tender carrots and peppers, the dish creates a harmonious balance of aromatic spices and natural sweetness that defines the soul of Moroccan home cooking.
🥗 Ingredients
The Fish
- 1.5 lbs Firm white fish fillets (such as Sea Bass, Halibut, or Cod, cut into large chunks)
The Chermoula Marinade
- 1 bunch Fresh cilantro (finely chopped)
- 1/2 bunch Fresh flat-leaf parsley (finely chopped)
- 4 pieces Garlic cloves (minced into a paste)
- 1/4 cup Extra virgin olive oil (high quality)
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 teaspoons Sweet paprika
- 1 tablespoon Ground cumin (toasted if possible)
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Salt (to taste)
Vegetables and Base
- 2 large Carrots (peeled and sliced into thin rounds)
- 2 medium Potatoes (peeled and sliced into 1/4 inch rounds)
- 1 large Bell pepper (red or green, sliced into rings)
- 2 medium Tomatoes (sliced into rounds)
- 1/2 piece Preserved lemon (flesh removed, rind sliced into strips)
- 1/2 cup Red olives (pitted, preferably Moroccan oil-cured)
👨🍳 Instructions
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1
In a medium bowl, whisk together the chopped cilantro, parsley, garlic, olive oil, lemon juice, paprika, cumin, ginger, cayenne, and salt to create the Chermoula marinade.
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2
Place the fish chunks in a shallow dish and coat them thoroughly with half of the Chermoula. Cover and refrigerate for at least 20-30 minutes to allow the flavors to penetrate.
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3
Prepare your tagine or a heavy-bottomed wide skillet. Drizzle a tablespoon of olive oil at the bottom to prevent sticking.
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4
Layer the carrot rounds in a circular pattern at the base of the tagine. These act as a 'bed' for the fish and take the longest to cook.
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5
Add a layer of potato slices over the carrots. Drizzle a small amount of the remaining Chermoula over the vegetables.
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6
Arrange the marinated fish chunks on top of the potato layer, placing them toward the center.
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7
Decorate the top of the fish with the bell pepper rings and tomato slices in an attractive overlapping pattern.
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8
Scatter the strips of preserved lemon rind and the olives over the top of the vegetables.
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9
Mix the remaining Chermoula with 1/4 cup of water and pour it carefully over the entire assembly.
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10
Cover the tagine with its conical lid. Place on low to medium-low heat. If using a clay tagine on a gas stove, use a heat diffuser.
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11
Simmer gently for 35-45 minutes. Check at the 30-minute mark; the tagine is ready when the potatoes are fork-tender and the fish flakes easily.
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12
Remove from heat and let the tagine rest, covered, for 5-10 minutes. This allows the sauce to thicken and the flavors to settle before serving.
💡 Chef's Tips
Always use a heat diffuser if cooking in a traditional clay tagine to prevent the base from cracking. Don't over-marinate the fish for more than an hour, as the lemon juice in the Chermoula will begin to 'cook' the delicate flesh. If the sauce looks too thin at the end, remove the lid and simmer on medium-high for 5 minutes to reduce it to a glaze. For the most authentic flavor, use Moroccan oil-cured olives rather than canned black olives. If you don't have preserved lemons, use extra lemon zest and a pinch more salt to mimic the fermented tang.
🍽️ Serving Suggestions
Serve warm with plenty of crusty Moroccan Khobz or a French baguette to soak up the aromatic juices. Pair with a side of fluffy couscous steamed with a pinch of saffron. A crisp, chilled Moroccan mint tea is the traditional beverage of choice. Accompany with a simple 'Shlada'—a fresh salad of finely diced cucumbers and tomatoes with vinegar. A glass of dry, chilled Rosé wine also complements the acidity and spice of the dish beautifully.