Chermoula fish tagine

Chermoula fish tagine

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  • 0:20 Prep
  • 0:20 Cook
  • 6 Servings
  • Capable cooks

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

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Nutrition information, Main recipes


  • 1kg firm white fish fillets
  • 1 tablespoon ghee or olive oil
  • 1 brown onion, finely chopped
  • 3 celery sticks, trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 400g can diced tomatoes
  • 125ml (1/2 cup) fish stock (see note)
  • Fresh mint leaves, to serve
  • Lemon wedges (optional), to serve


  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh continental parsley
  • 1 large red chilli, halved, seeded, finely chopped
  • 2 garlic cloves, crushed
  • Large pinch of saffron
  • 1 tablespoon cumin seeds
  • 1 lemon, juiced


  • Step 1
    To make the chermoula, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.
  • Step 2
    Cut fish into strips about 6cm long and 4cm wide. Add to the chermoula. Toss to combine. Cover and place in the fridge for 2 hours to marinate.
  • Step 3
    Heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook onion, celery and carrot, stirring, for 8 minutes or until onion softens.
  • Step 4
    Add the tomato and stock and bring to the boil. Reduce heat to low. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish flakes when tested with a fork.
  • Step 5
    Top with mint leaves and serve with lemon wedges, if desired.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1090 kj


  • 5.5g

    Fat Total

  • 0.5g

    Saturated Fat

  • 4.5g


  • 43g


  • 9g

    Carbs (total)

All nutrition values are per serve


To make this gluten free, use gluten-free stock.

Cook’s tip: For an authentic touch, add 2 small wedges of preserved lemon rind (see related recipe), finely chopped, with the fish in step 4.

  • Author: Michelle Southan
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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