If you've ever wandered the markets of Morocco, you’ve likely been salivating from the smell of traditional tagines simmering over charcoal fires. One of the most vibrant and underrated versions of this dish is the Moroccan Fish Tagine—a perfect harmony of fresh seafood, preserved lemon, chermoula marinade, and seasonal vegetables.
This one pan meal is the perfect weeknight dinner idea you didn't know you needed.
What is a Tagine, Exactly?
A tagine refers both to the iconic cone-shaped clay cooking vessel and the slow-cooked stew that’s traditionally prepared inside it. While many associate tagines with lamb or chicken, fish tagines are especially popular in Morocco’s coastal regions like Essaouira, Agadir, and Casablanca. These dishes are typically lighter, fresher, and infused with zesty, herbaceous flavors.
Ingredients
The star of the dish is the chermoula—a classic Moroccan marinade made of garlic, cilantro, parsley, paprika, cumin, lemon juice, and olive oil. It acts as both a seasoning and a base sauce for most Moroccan cooking.
Layered with potatoes, tomatoes, bell peppers, and the iconic preserved lemons and olives, the tagine is then gently simmered until the fish is tender and the vegetables are rich with spice and citrus.
- White Fish
- Chermoula
- Potatoes
- Bell Peppers
- Carrots
- Onions
See recipe card for quantities.
Tips for Success
- Tagine pot alternatives: An oven-safe or even a heavy skillet with a lid works fine for modern kitchens
- Don’t overcook the fish. Use firm varieties to ensure they hold their shape during slow cooking.
- No preserved lemons? Substitute with lemon zest and juice, but the unique flavor will be missing—try to get them if possible!
Related
Looking for other recipes like this? Try these:
