Food: Moroccan Tagine Fish

I really enjoy cooking in my tagine, and moreover enjoy cooking this fish in there.  For this recipe you will need:

Stripe Bass or any white fish. I used bone-in but fillet can also be used. 

First thing is to dry the fish of any water. 

For the chermoula to marinate the fish is you will need:

cilantro - 1 cup

chili powder - 1 tsp

paprika - 1 tsp

chili pepper - 1 tsp

cumin/coriander - 2 tsp 

lime juice - 1/4 cup

minced garlic - 1 tbsp

salt and oil 

Now mix everything well. 

Take pieces of fish one by one and rub this chermoula all over it. 

After all the fish has been well coated, marinate this for at least 2 hours. The more you marinate the better it is. I marinated mine for about 4/5 hours. 

Now prepare the tagine. Drizzle olive oil first in the tagine. Then layer rings of onion. On top of that, sliced tomatoes and sliced potatoes. Then sprinkle olives, minced garlic and salt.  

Now layer the pieces of fish in a circular patter. 

Finally, seal the fish with another layer of onions, tomatoes, potatoes, olives and garlic. On top of this pour 1/2 cup of water mixed with the leftover juices from the marinate bowl. 

Place the covered tagine on the stove at medium low for an hour.  I usually do 30 mins at medium heat and then the next 30 at medium low heat. This way the sauce thickens. You can also place this in the oven at 350 for an hour and a half. 

This recipe is super easy yet a delicious one! I have received compliments every time that I have prepared it. If you have any more questions regarding tagine cooking please feel free to ask me.