Best Fish Tagine With Chermoula Recipes

MOROCCAN FISH TAGINE

Moroccan Fish Tagine image

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Provided by winechef

Categories Seafood Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

Ingredients

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

Steps:

Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g

FISH TAGINE WITH CHERMOULA

Fish Tagine With Chermoula image

A really delicious fish dish that makes the most incredible sauce in the world. Absolutely incredible served with couscous--just as recommended by the book, Moosewood Low-Fat Favorites. Light and so, so good.

Provided by hollyfrolly

Categories Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs swordfish (halibut also works nicely)
1 onion, sliced thin
1 carrot, sliced thin
1 cup fresh cilantro, chopped
10 garlic cloves, minced
2 tablespoons gingerroot, fresh, grated
4 teaspoons ground cumin
1 cup lemon juice, fresh squeezed (6-8 lemons)
1 chile, minced, seeds removed
2 tomatoes, chopped (I like to use large heirlooms)
1/2 teaspoon salt (more, to taste)

Steps:

Preheat oven to 350°F.
Rinse fish and set aside. Prepare a nonreactive dish with cooking spray.
Arrange carrots and onions in dish and lay fish directly on top. Sprinkle them lightly with salt.
Combine cilantro, garlic, ginger, cumin, lemon juice, chile and half of the chopped tomatoes into a food processor and puree to form a sauce that is smooth. Add salt to taste.
Pour the sauce over the fish and veggies and top with the remaining tomatoes.
Cover the pan with foil and bake for 20-25 minutes.
Serve on top of couscous. Enjoy!

Nutrition Facts : Calories 276.7, Fat 7.6, SaturatedFat 1.9, Cholesterol 66.3, Sodium 466.5, Carbohydrate 17.1, Fiber 2.5, Sugar 5.7, Protein 36