Moroccan cuisine · Fish & Seafood

Tajine Hout bel Khizzou

Fish fillet steamed on a bed of carrot slices with chermoula, until both have absorbed the broth.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 600 g carrots
• 1 bunch fresh cilantro
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 pinch saffron threads
• 1 lemon
• 2 tomatoes
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. For the chermoula, finely chop half the cilantro with the garlic and stir together with cumin, paprika, the juice of half a lemon, 3 tbsp olive oil, salt and pepper.
2. Cut the fish into 5 cm pieces, rub with two-thirds of the chermoula and chill covered for 20 min.
3. Peel the carrots and cut lengthwise into 5 mm thin strips, slice the tomatoes, and soak the saffron threads in 3 tbsp hot water.
4. Pour the remaining olive oil into the tajine, arrange the carrot strips in a fan shape, season with salt, add the saffron water and 150 ml water and precook covered over medium heat for 15 min.
5. Set the fish with the tomato slices on the carrots, spread the remaining chermoula over the top and steam covered for a further 15–18 min. until the carrots are tender and the fish is just cooked through.
6. Sprinkle with the remaining chopped cilantro, top with lemon wedges and bring the tajine straight to the table.