Maghrebi Chermoula Tagine
Chermoula is a fragrant marinade hailing from North Africa, particularly popular across the Maghreb, from Tunisia to Morocco. With a base of fresh herbs, it shares similarities with South American chimichurri. Traditionally, it's used in slow-cooked tagines with fish or chicken, but it also makes a fantastic seasoning for grilled meats, fish, or vegetables.
Ingredients
Protein
- 1.5 lbs fish filet * for instance: salmon, halibut, sea bass, or red snapper
Fresh Produce
- 6 tbsp finely chopped herbs: cilantro and parsley 50:50 **
- 1 clove garlic grated
- 3 tbsp lemon juice
Packaged Goods/Staples
- olive oil
- salt & pepper
Chermoula Culinary Spice Kit
- Paprika, cumin, garlic, tangerine peel
Optional
- harissa chili paste or fresh chopped chilies
Suggested Sides
- fresh bread
- finely chopped tomatoes + cucumbers
- carrot, potato, or couscous salad ****
Instructions
Prepare chermoula
- Mix herbs, garlic, lemon juice, 3 tbsp oil, and Chermoula spices.
- Optionally, add chilies to taste.
Marinate
- Spread a thin layer of oil on the bottom of a BAKING DISH.
- Place the fish * (skin-side down) in the BAKING DISH.
- Season it with salt & pepper to taste.
- Coat it evenly with chermoula.
- Cover it with aluminum foil.
- Let it marinate in the fridge for 30 minutes to 2 hours.
Bake
- Preheat the OVEN to 300°F. ***
- Bake the fish for 15-20 minutes (for the meat: 1-2 hours), until it's cooked through.
Easier alternative (instead of marinate and bake):
- Season chermoula with salt & pepper to taste.
- Spread it over grilled fish, meat, or vegetables.
- Enjoy!
Notes
* Substitute with 2 lbs chicken legs or lamb chops.
** If necessary, substitute cilantro with parsley.
*** Optionally, add carrots and/or bell pepper slices on top of the fish or chicken.
**** Couscous salad
