Fish tagine with vegetables

A Moroccan fish tagine simmered with vegetables, tomatoes and lemony chermoula. Fragrant, colourful and light, it is a dinner rich in iodine with the sunny flavours of North Africa.

Preparation: 20 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 254 kcal · 38 g protein · 20 g carbohydrate · 2 g fat

Ingredients

• 600 g white fish
• 2 potatoes
• 2 carrots
• 2 tomatoes
• 1 pepper
• 1 bunch of coriander
• 1 tsp cumin

Method

1. Marinate the fish in a chermoula (coriander, garlic, lemon, cumin).
2. Arrange the sliced vegetables in a dish.
3. Place the fish on top, add the tomatoes and a little water.
4. Cover and cook for 30 minutes over a low heat or in the oven.

Nutritional benefits

White fish provides lean protein that is good for cholesterol, and the vegetables bring fibre, vitamins and antioxidants. The chermoula (a marinade of herbs and lemon) adds flavour without fat. A light, colourful tagine rich in iodine, naturally gluten-free and dairy-free, to serve with couscous.

Variations and substitutions

• With salmon or monkfish.
• With olives and preserved lemon.
• With fennel as well.
• Spicier: add harissa.

Storage and making ahead

Keeps for 2 days; reheat gently to protect the fish.

💡 Good to know

A good chermoula (a marinade of herbs and lemon) gives the tagine all its flavour: leave the fish to soak it up.

Further reading

Discover more protein recipes · cholesterol-friendly recipes · gluten-free recipes · lactose-free recipes · healthy and balanced recipes.

Foods in this recipe: white fish · potatoes · carrots · tomatoes · pepper.

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