Moroccan Fish Tagine


Chermoula Marinade:
1/2 cup Coconut Oil
1/2 cup Sliced fresh cilantro
1/2 cup Sliced fresh parsley
1/2 lemon, juiced
6 Tsp garlic, minced
1 Tsp ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 Tsp salt
1/4 teaspoon ground saffron (Discretionary )
Fish Tagine:
1 1/2 pounds cod fillets, cut to Jaw-dropping Bits
1 Tbsp Coconut Oil
1 large onion, cut into Circles
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and Chopped 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and Slice into strips
1/4 cup Sliced fresh cilantro


combine 1/2 cup coconut oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a sizable ceramic or glass bowl. Include cod and combine well. Cover and marinate in the fridge for two hours.
Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato pieces from the pot inside this order. Remove cod from marinade and spread evenly on berries. Cover cod using green bell pepper rings and lettuce. Pour 1/4 cup pops on top. Pour over cilantro.
Protect pot tightly and cook over very low heat until potatoes are tender and simmer flakes easily with a fork, about 1 hour.

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