Moroccan Fish Tagine
The chermoula recipe is adapted from one by Martha Rose Shulman in The New York Times. This dish works well with tofu (see below), and a very low-carb version can be made using just zucchini and no potatoes
Ingredients
Chermoula
- 2 cups cilantro leaves
- 2 cups parsley leaves
- 4 garlic cloves
- 1/2-1 tsp fresh red or green chili pepper chopped
- 3/4 tsp salt
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground corriander
- 1/2 cup olive oil extra virgin
- 1/4 freshly squeezed lemon juice
Fish
- 2 lbs fresh white fish fillets (halibut, cod, snapper)
- 1/4 cup olive oil
- 1 onion sliced thin
- 4 cloved of garlic crushed
- 2 potatoes peeled and sliced 1/8 inch-thick
- 2 zuchinni sliced into 1/2-inch thick rounds
- salt and pepper
Instructions
- Place all chermoula ingredients in a blender or food processor and process until well-blended. It can have some texture if you like, but it should be closer to a puree.
- Heat olive oil in the bottom of the casserole or tagine dish. When hot, add onions and garlic. Let cook until fragrant and slightly brown.
- Add the vegetables to make a nice bed. Spread some chermoula over the vegetables. Salt and pepper the fish filets on both sides and lay them on top of the vegetables. Add a cup or more of the chermoula and rub over the fish. Sprinkle with more salt and pepper.
- Cover the dish tightly and cook over medium-high heat on a gas stove, or in a preheated 375-degree oven, about 20 minutes. Keep warm until serving.
- Serve with lemon slices.
Notes
This recipe works well with tofu, too. Use two packages of extra-firm tofu. Slice in ½ inch sections, drain, and press dry. Sprinkle both sides with salt and pepper. Heat vegetable oil in a skillet and fry on both sides until browned. Then use them in the above recipe.
