Fish Tagine With Chermoula Recipes

FRAGRANT FISH TAGINE

Fragrant fish tagine image

A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Supper

Time 1h

Number Of Ingredients 18

Ingredients

2 tbsp olive oil
4 garlic cloves , roughly chopped
4 tsp ground cumin
2 tsp paprika
bunch coriander , chopped
1 tsp salt
juice and zest 1 lemon
x skinless tilapia fillets
2 tbsp olive oil
2 large onions , halved and thinly sliced
2 garlic cloves , sliced
2 tsp ground cumin
2 tsp paprika
x cans chopped tomatoes
500ml fish stock
175g pimento-stuffed olive
4 green peppers , quartered, deseeded and sliced
500g bag baby new potato , halved lengthways

Steps:

To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium

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 MARINADE (CHERMOULA)

Fish Marinade (Chermoula) image

This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.

Provided by LifeIsGood

Categories Moroccan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup fresh cilantro
4 garlic cloves, peeled
2 tablespoons white vinegar
1 lemon, juice of
1 lime, juice of
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil (more if needed)
salt, to taste
cayenne pepper, to taste

Steps:

In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

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

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