Fish Tagine with Chermoula and Olives
If you were sitting in our family salon right now, I would serve you this. A vibrant, tangy tagine of firm white fish marinated in chermoula, cooked with a generous amount of green olives and preserved lemon. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Firm white fish (e.g., cod, halibut)
- Chermoula
- Green olives
- Preserved lemon
- Tomatoes
- Olive oil
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Coat the fish in chermoula marinade.
Create a bed of sliced tomatoes in the tagine.
Place the fish on top surround with olives and strips of preserved lemon.
Cover and simmer until the fish is cooked through and flaky.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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