Here’s another great colorful, fish and vegetable laden Moroccan Tagine dish that celebrates preserved lemons. Thick whitefish fillets, marinated with chopped up preserved lemons, olives, olive oil, saffron and of course chermoula.
One of things I love about cooking from across continents and cultures are the wonderful similarities that exist across the board; from Argentinian chimichurri, Italian Pesto to Indian Chutney, we have so many versions of finely chopping or grinding together fresh herbs to create a lovely mixture to be used in a myriad ways. In this Moroccan version, chermoula is used as both a seasoning for the vegetables as well as a marinade for the fish.
Onions, potatoes, colorful bell peppers, tomatoes are layered, seasoned with chermoula and mound with marinated fish fillets ready for the tagine. If you don’t have a tagine, use a Dutch oven.
As in most tagine dishes, the dish is assembled off heat and then a medium-low heat is applied to the tagine until a ‘happy sizzle’ emits from the dish.
After the dish has been stewing for an hour or so and as if that wasn’t enough to make it delicious already, thin slices of preserved lemon, pitted green olives and piece de resistance – Grade A saffron strands are added in the last few minutes to finish the dish.
Wonderfully fragrant, full of healthful ingredients and magnificent with a side of couscous, I hope you love this as much as we do!