Moroccan cuisine · Fish & Seafood

Fish Tagine with Potatoes

Fish fillets gently cooked in the tagine over potato and tomato slices with chermoula and olives.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 600 g potatoes
• 3 tomatoes
• 2 green bell peppers
• 5 garlic cloves
• 1 bunch cilantro
• 2 tsp cumin
• 1 tsp sweet paprika
• 1 lemon
• 100 g green olives
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. For the chermoula, blend the cilantro, garlic, cumin, paprika, the juice of half a lemon, olive oil, salt and pepper into a coarse paste.
2. Cut the fish fillets into wide pieces, rub with half the chermoula, and marinate covered in the fridge for 20 min.
3. Peel the potatoes and slice them 5 mm thin, cut the bell peppers into rings and the tomatoes into rounds.
4. Arrange the potato slices overlapping like roof tiles in the tagine, season with salt, spread with the remaining chermoula, and scatter the bell pepper and tomato slices on top.
5. Pour in 150 ml water, cover, and cook over low heat for 25 min, until the potatoes are almost tender.
6. Lay the fish and olives on top and let steam covered for another 12–15 min, until the fish flakes and turns opaque; serve with the remaining lemon wedges.