I love this dish, one of my favorite weekday meals plus It’s very healthy, full of flavours and the best part is you can make it in very little time.
It takes 5 minutes to make the Chermoula, the classic marinade widely used in North Africa. Made with fresh herbs (coriander and parsley), garlic, and spices. In Morocco this sauce is traditionally used to marinate the fish, but it can be used for poultry and vegetables as well as fish. It goes very well with everything, it’s a magic blend that makes everything tastes delicious.
Today I’m sharing with you a simple and easy version of the classic Moroccan fish tagine.
Usually this dish is prepared with a whole fish (generally sea bass or sea bream) marinated in a chermoula, then it’s layered with a classic vegetables as potatoes, carrots, tomatoes and bell peppers.
And like most of the times I changed it. First because I like to include the unpopular vegetables, like celeriac root, I just love it, I can eat it cooked or raw.
And instead of a whole fish I used a sea bream butterfly fillets, I found it more pretty, the cooking time is shorter and the most important we don’t have to deal with the bones.
I added fresh ginger, lime zest and juice to the chermoula which gives to my fish lots of vibrant, fresh and delicious flavors. Added some colourful cherries tomatoes I find it so pretty as we say “we eat with the eyes first”.