Tagine of Fish Chermoula (شرمولة) — Moroccan Baked Fish with Herb and Spice Paste

• 800 gwhite fish fillets (cod or haddock) (cut into 4 portions)
• 30 mllemon juice (for quick rinse and deodorizing)
• 6 gfine sea salt (about 1 tsp)
• 18 ggarlic cloves (about 6 cloves, finely grated)
• 25 gfresh cilantro (leaves and tender stems, finely chopped)
• 20 gfresh parsley (flat-leaf, finely chopped)
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspground coriander
• 0.5 tspground turmeric
• 0.25 tspcayenne pepper (optional but traditional for gentle heat)
• 1 tspfresh lemon zest (from 1 lemon)
• 60 mlextra-virgin olive oil (about 1/4 cup)
• 60 mlwater (to loosen paste for coating)
• 200 gyellow onion (thinly sliced)
• 250 gtomatoes (sliced into rounds)
• 400 gYukon Gold potatoes (peeled and sliced 5 mm thick)
• 150 ggreen bell pepper (seeded and cut into strips)
• 20 gpreserved lemon peel (rinsed and thinly sliced)
• 80 ggreen olives (pitted)

Instructions

1. 1

   Heat the oven to 200°C (392°F) and place a rack in the middle. If you are using a clay tagine, set it out at room temperature so it is not cold when it goes into the oven.

2. 2

   Rinse the fish portions quickly with 30 ml lemon juice, then pat them very dry with paper towels. Sprinkle both sides evenly with 6 g salt and let the fish sit while you prepare the chermoula so the seasoning penetrates.

3. 3

   Make the chermoula by mixing garlic, cilantro, parsley, cumin, paprika, coriander, turmeric, cayenne, lemon zest, and 45 ml lemon juice in a bowl. Whisk in 60 ml olive oil and 60 ml water until you have a thick, spreadable paste that still coats a spoon.

4. 4

   Grease a tagine base or a 33 x 23 cm baking dish with 15 ml olive oil, then arrange the sliced onion as the first layer. Add tomatoes, potatoes, and bell pepper on top in overlapping layers so they cook evenly and form a bed for the fish.

5. 5

   Spread about one-third of the chermoula over the vegetables, pressing it into the layers so the sauce flavors the base. Pour in 120 ml water around the edges (not directly over the paste) to create steam and help the potatoes soften.

6. 6

   Coat the fish portions thoroughly with another one-third of the chermoula, then nestle them on top of the vegetables. Spoon the remaining chermoula over the fish, and scatter preserved lemon and olives around and over the top so their brine perfumes the sauce.

7. 7

   Cover tightly with a lid or foil and bake for 20 minutes so the vegetables begin to tenderize in the trapped steam. Uncover and continue baking for 12–15 minutes, until the fish flakes easily and the potatoes are fully tender when pierced with a knife.

8. 8

   Rest the tagine for 5 minutes before serving so the sauce thickens slightly and the fish stays moist. Serve hot with the vegetables and plenty of spooned chermoula sauce, making sure each plate gets some preserved lemon and olives.