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tagine with fish, olives and saffron

Fish Tagine with Chermoula Sauce

Safiya
5 from 4 votes
Moroccan fish tagine aka Tagine bil Hout is such a flavor-packed one-pot dish. Fish cooked in Moroccan Chermoula sauce with saffron, caramelized onion, potatoes, and olives. Quick to prepare and easy to cook dinner that will please many.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Main Course
Cuisine: algerian, Mediterranean, Moroccan, North African
Calories: 165
Ingredients Equipment Method Nutrition

Ingredients
  

Fish Tagine
  • 4 Tilapia loins or other white fish with firm meat , boneless, skinless, cut into 8 equal pieces
  • 1 large potato , washed, peeled and sliced into ¼" thick pieces
  • 1 large onion , peeled and minced
  • ½ cup calamata & green olives , more if you like olives
  • 2 Tablespoons olive oil
Chermoula Sauce
  • 2 medium tomatoes , shredded or pureed
  • ½ teaspoon lemon zest or 1 preserved lemon
  • 1 ½ teaspoons lemon juice
  • ¼ cup olive oil
  • 1 small bunch of minced cilantro , washed, stems removed
  • 5 minced garlic cloves
  • ½ teaspoon grated fresh ginger
  • 1 teaspoon cumin powder
  • 1 Tablespoon Ras-el-hanout or Harissa spice blend
  • ½ teaspoon Kashmiri red chili powder or sweet paprika
  • 15-20 saffron strands , grind in mortar and pestle then soak in 2 to 3 tablespoons of hot water
  • ½ teaspoon ginger powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon sea salt or Himalayan pink salt

Equipment

Method
 

  1. Combine Chermoula ingredients, all the spices, and oil. Set it aside.
  2. Add 2 tablespoons of oil and minced onion at bottom of the pan. Place tilapia loins, and sliced potatoes on top of the minced onion.
  3. Pour Prepared chermoula sauce on top of the fish and potatoes. Spread the sauce evenly to cover the fish and potatoes.
  4. Place the tagine on the stove and simmer on medium-low heat. Use a heat diffuser to prevent the tagine from the direct harsh heat.
  5. Cover Tagine with aluminum foil. Cook without opening the covering for an hour.
  6. Open the covering after an hour and add the olives. If the stew looks completely dry, add some(¼ cup or less) hot water.
  7. Cover and simmer for an additional 10 to 15 minutes on low heat.
  8. Serve it hot with Morrocan khobz, Pita, or Naan.
Baking Instructions
  1. Preheat the oven to 400 F. Follow the above steps 1 to 3.
  2. Cover the tagine with aluminum foil and place it on top of a baking sheet. Place the baking sheet with tagine in the preheated oven.
  3. Bake for 1 hour at 400 F. Open the covering after an hour and add the olives.

Nutrition

Serving: 8gCalories: 165kcalCarbohydrates: 12.3gProtein: 13.2gFat: 7.6gSaturated Fat: 1.4gCholesterol: 12mgSodium: 260mgPotassium: 531mgFiber: 2gSugar: 2.2gCalcium: 45mgIron: 1mg
Disclaimer

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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