Moroccan oven fish with chermoula. Stir and cover with a lid. Make the chermoula by combining all the ingredients together to make a thick paste. Slash the sides of the fish in a couple of places to help the heat penetrate evenly.
The type of fish used in a tagine depends on the region and its available seafood, though white-fleshed fillets are common in Morocco. Regardless of the type of fish, the fillets are typically marinated in chermoula, an extraordinarily flavorful mixture of fresh herbs, garlic, and heady spices that's loosened with olive oil and lemon juice (see "Herb Paste, Meet Spice Paste"). Moroccan Marinated Fish In The Oven -Tagra. You can cook Moroccan oven fish with chermoula using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Moroccan oven fish with chermoula
- It’s 1 of whole fish of your choice.
- Prepare 2 of potatoes.
- You need 1 of tomato.
- Prepare 1 of lemon.
- It’s 1 of capsicum.
- You need 1 of diced red onion.
- You need of Chopped Parsley and celentro.
- Prepare of Salt, black pepper, paprika, cumin, dried ginger, garlic,.
- It’s of Chilli if you like the spicy taste.
- It’s of Olive oil.
Moroccan Marinated Fish In The Oven -Tagra. First the fish is marinated in a zesty herb and spice mixture called chermoula , then it's layered with potatoes, carrots, tomatoes and green peppers in a tagine for slow braising. Chermoula is a thick marinade for fish, and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula, and there are several variations, the taste is always very similar.
Moroccan oven fish with chermoula step by step
- Clean the fish and soak it in lemon juice salt and water for 2 hours.
- Cut the vegetables into thin slices and start laying starting with chopped onion, potato, capsicum.
- In an other bowl mix the chopped parsley, cilantro, diced garlic,lemon juice, spices and olive oil and add diced chilli if desired until you get a paste we call chermoula.
- Marinate the fish with half of chermoula paste and to the rest add some water and pour it over the vegetables.
- Add the fish on top and add tomato slices and put it in the over on 180 ° for 45 mints.
- After it's done serve it warm and voilà enjoy.
Chermoula is Moroccan blend of herbs and spices which can be used both as a marinade and as a condiment to season salads, stews, tagines and grilled foods. It can be brushed over meat, offal, chicken, fish, and vegetables or added as a flavor enhancer to fillings for stuffed fish, stuffed breads, and stuffed poultry, ground and roasted meat of. Chermoula is a North African marinade and the next thing you should try! It's extremely easy to prepare, full of flavours and doesn't require hours of cooking. I love it with white fish, but it goes with all sorts of fishes, meats, poultry and vegetables.