Quick Fish Tagine with Chermoula

Ingredients

• 600 gWhite fish fillets (cod, halibut, or sea bass)
• 150 tbspFresh cilantro, chopped
• 100 gFresh parsley, chopped
• 4Garlic cloves, minced
• 2 mlFresh lemon juice
• 1 tspPaprika
• 1 tspGround cumin
• 0.5 tspCayenne pepper
• 100 tbspOlive oil
• 300 gDiced tomatoes (fresh or canned)
• 1Medium onion, thinly sliced
• 100 gGreen olives, pitted
• 1 tspSalt
• 0.5 tspBlack pepper
• 2 tbspPreserved lemon, finely sliced (optional)

Instructions

1. 1

   Make the chermoula by combining fresh cilantro, fresh parsley, minced garlic, fresh lemon juice, paprika, ground cumin, cayenne pepper, and half of the olive oil in a food processor. Pulse until a rough paste forms.

2. 2

   Heat remaining olive oil in a tagine or wide skillet over medium heat. Add thinly sliced medium onion and cook until softened, about 5 minutes.

3. 3

   Add diced tomatoes, green olives, salt, and black pepper. Simmer for 5 minutes.

4. 4

   Lay white fish fillets on top of the tomato sauce. Spread the chermoula generously over the fish fillets.

5. 5

   Cover and simmer gently for 8–12 minutes until the fish is opaque and flakes easily. Top with preserved lemon if using.

6. 6

   Serve directly from the tagine with crusty bread or couscous.