Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

SpiceBreeze
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.
 
hands-on time 30 mins
Course Main Course
Cuisine Algerian, Libyan, Moroccan, Tunesian
Servings 3

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