Moroccan Fish Tagine with Chermoula
Servings: 4
Ingredients
- 1 lb fresh white fish fillets such as cod or halibut
- 1 cup fresh parsley chopped
- 1 cup fresh cilantro chopped
- 3 garlic cloves minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground turmeric
- ¼ cup lemon juice about 1 lemon
- ½ cup olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 2 large tomatoes sliced
- Salt and pepper to taste
Instructions
- Prepare the Chermoula: In a mixing bowl, combine garlic, parsley, cilantro, cumin, paprika, turmeric, lemon juice, and olive oil. Mix until well-blended. Add salt and pepper to taste.
- Marinate the Fish: Place the fish fillets in the chermoula, coating them well. Allow them to marinate for 20-30 minutes.
- Prepare the Tagine Pot: Layer the bottom with sliced red and green bell peppers and tomatoes.
- Add Fish and Cook: Place the marinated fish on top of the vegetables in the tagine pot. Cover and cook on low heat for 30-40 minutes, or until the fish is tender and flaky.
- Serve: Garnish with fresh herbs and a squeeze of lemon, and serve with couscous or crusty bread.