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.

Moroccan cuisine varies incredibly in its ingredients and preparation techniques, owing mostly to its indelible history — and embracement — of the numerous different cultures that visitors and conquerors alike have brought with them to the country. Couscous and tagine recipes…

Morocco is surrounded on three sides by water, including a sea — the Mediterranean — and an ocean — the Atlantic.  While the bounty of both bodies of water is regularly culled from their depths, it is the Atlantic coast…

Morocco is a nation of fisherman, particularly on the Atlantic coast.  Of the myriad types of fish caught there, the sardine is not only one of the most popular, but the most exported, as well.  Chermoula is an herb blend…

Fish is an important part of the diet all around Morocco. This tagine is typical of many that are served along the west coast in places like Essaouira and El Jadida. The chermoula, or marinade, is a basic version that…