Fish Tagine

Fish Tagine is a traditional seafood dish widely enjoyed in Morocco. It is cooked in a special clay pot called a tagine, which allows the fish to slowly simmer with vegetables, herbs, and Moroccan spices. The dish has a rich and aromatic flavor with a mild tanginess from tomatoes and lemon. The fish becomes tender and flaky while absorbing the spices, and the vegetables create a soft, hearty texture, making it a comforting and flavorful Moroccan seafood meal.

Ingredients

• 4 fish fillets (such as sea bass, sea bream, or cod)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 potato, sliced
• 1 carrot, sliced
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• ½ teaspoon turmeric
• ½ teaspoon chili powder (optional)
• 2 tablespoons chopped parsley or cilantro
• Juice of 1 lemon
• Salt and black pepper to taste
• Lemon slices for garnish

Instructions

• Heat olive oil in a tagine pot or a deep pan over medium heat.
• Add sliced onions and garlic, and cook until they become soft and fragrant.
• Place the sliced potatoes, carrots, and tomatoes in the pot to form a vegetable base.
• Season the fish with paprika, cumin, turmeric, salt, and pepper.
• Place the fish fillets on top of the vegetables.
• Add lemon juice and sprinkle chopped parsley or cilantro over the dish.
• Cover the pot and cook on low heat for about 20–25 minutes until the fish becomes tender and the vegetables are cooked.
• Remove from heat, garnish with lemon slices, and serve warm.