Moroccan Fish Tajine with Chermoula Sauce

Name: Moroccan Fish Tajine with Chermoula Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 30 g coriander; 2 tablespoons parsley; 4 cloves garlic; 1 teaspoon ground caraway; 1 teaspoon sweet paprika; 1 pc lemon; 3 tablespoons olive oil; 600 g cod fillet; 300 g cherry tomatoes; 1 pc onion; 2 tablespoons olive oil; salt

Eduard LáskaPotMoroccan Cuisine x se líbilo

Tajine is a Moroccan dish named after the conical clay pot in which it slowly braises. This fish tajine pairs fillets with chermoula, an aromatic marinade of fresh coriander, parsley, garlic and lemon. The fish first soaks up the marinade, then braises on a bed of onion and cherry tomatoes, staying moist and taking on the herby aroma. The flavour is bright, lifted by lemon and gently spiced with cumin and paprika. It is served with khobz bread or couscous, which soak up the remaining sauce.

Příprava: 20min

Vaření: 30min

CELKOVÝ ČAS: 50min

Step by step process

Preparing the Chermoula

1
Chermoula is a traditional Moroccan herb and lemon marinade that forms the base of this fish tajine. Put fresh coriander, parsley, peeled garlic cloves, ground cumin, sweet paprika and olive oil in a blender. Add the juice of a lemon and grate in a little lemon zest. Blend until smooth.
2
Cut the fish fillets into larger portions about 6×6 cm. Place them in a bowl, pour over two thirds of the chermoula and mix well so they are coated on all sides. Cover with cling film and marinate in the fridge for at least 20 minutes.

Assembling the Tajine

3
Heat the olive oil in a tajine or deep pan over medium heat. Add the onion cut into thin rings and fry for 3 to 4 minutes until golden. Add the cherry tomatoes and the remaining third of the chermoula. Season with salt and stir.
4
Lay the marinated fish fillets over the vegetables. Cover with the lid and simmer over low heat for 20 to 25 minutes, until the fish is cooked through and flakes easily. Try not to lift the lid too often so it keeps its aromatic steam.