A Recipe for Tagine of Fish with Olives

Two of Morocco’s most popular ingredients, fish and olives, form a perfect marriage in this simple tagine.  The star of the dish, however, is the chermoula, an herb and spice blend that’s often paired with fish in Morocco.

We Recommend . . .

. . . making extra chermoula to store in an airtight container for up to a week to use in other reciepes!
Ingredients
  • 2 1/4 lbs white fish, such as cod or tilapia, cut into  4 or 5 large pieces
  • 1 1/2 cups small green olives, pitted
For Chermoula:
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Juice of one lemon
  • 1 1/2 tablespoons finely chopped cilantro
  • 1 1/2 tablespoons finely chopped parsley
  • 6 garlic cloves, crushed
  • 1/4 cup olive oil
Procedure
  1. In a small bowl, mix together all the ingredients for chermoula.
  2. Arrange pieces of fish in a large baking dish (such as a 9x13 pan), and coat with the chermoula.  Cover dish with foil and refrigerate for an hour to allow the flavors to blend.
  3. Preheat oven to 350º.
  4. Bake fish, still covered with foil, for 15 minutes. Remove foil, sprinkle green olives over the fish, and put once again into the oven for an additional 5 minutes, or until the fish is golden.
Preparation Time: 30 minutes, plus 1 hour to marinate
Servings: 4 - 5
Source: Moroccan Cookery, by Rachida Amhaouche
Submitted to Caravan Cuisine by: Amanda Jones

Two of Morocco’s most popular ingredients, fish and olives, form a perfect marriage in this simple tagine.  The star of the dish, however, is the chermoula, an herb and spice blend that’s often paired with fish in Morocco.

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This entry was posted to Caravan Cuisine on Thursday, December 8th, 2011 at 8:00 am and is filed under Fish and Seafood.

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