Moroccan cuisine · Fish & Seafood

Tajine Hout bel Zitoun

Fish pieces braised in the tajine with green olives, preserved lemon and tomatoes, rounded off with plenty of cilantro.

Ingredients · for 4 servings

• 800 g firm white fish fillet (e.g. cod)
• 150 g green olives
• 1 preserved lemon
• 4 tomatoes
• 1 bunch fresh cilantro
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 pinch saffron threads
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the fish into 5 cm pieces, chop half the cilantro with the garlic, cumin, paprika and 3 tbsp olive oil into a chermoula and marinate the fish in it for 20 min.
2. Rinse the olives in cold water and pit them, discard the flesh of the preserved lemon and cut the peel into thin strips.
3. Peel the tomatoes and cut into thick slices, soak the saffron threads in 3 tbsp hot water.
4. Pour the remaining olive oil into the tajine, lay the tomato slices as a bed and arrange the marinated fish on top.
5. Scatter over the olives, preserved lemon strips and saffron water, pour in 100 ml water and steam covered over low heat for 18–20 min, until the fish just turns opaque and stays juicy in the center.
6. Carefully season with salt and pepper, scatter the remaining cilantro roughly over the top and serve the tajine straight away.