Maghrebi Chermoula Tagine
Chermoula is an aromatic marinade from North Africa. It's popular in the Maghrebi countries from Tunisia to Morocco. With its base of fresh herbs it's similar to South American chimichurri. It's mainly used in slow cooked tagines with fish or chicken. Alternatively, try it as a seasoning on grilled meat, fish, or vegetables.
- 1.5 lbs fish filet * for instance: salmon, halibut, sea bass, or red snapper
- 6 tbsp finely chopped herbs: cilantro and parsley 50:50 **
- 1 clove garlic grated
- 3 tbsp lemon juice
- olive oil
- salt & pepper
Chermoula Culinary Spice Kit
- Paprika, cumin, garlic, tangerine peel
- harissa chili paste or fresh chopped chilies
- fresh bread
- finely chopped tomatoes + cucumbers
- carrot, potato, or couscous salad ****
- Mix herbs, garlic, lemon juice, 3 tbsp oil, and Chermoula spices.
- Optionally, add chilies to taste.
- 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.
- 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.
* 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