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This recipe for Moroccan Fish Tagine with Chermoula and Vegetables is one of the most popular ways to prepare fresh fish in Morocco. First the fish is marinated in a zesty herb and spice mixture called chermoula, then it's layered with potatoes, carrots, tomatoes and green peppers in a tagine for slow braising. Traditionally tagines are cooked over a fire or charcoal in a special brazier, but these days it's more common to see home cooks using a stove instead.
I like to include sliced onions as a base for the other veggies — the onions caramelize on the bottom and are delicious all on their own — and I also garnish the tagine with a chili pepper or two which is enjoyed as a condiment. Instead of using onions as the base, you can arrange sticks of celery across the bottom of your tagine or use small skewers. This avoids the other ingredients scorching from direct contact with the bottom of the tagine.
As with other tagines, this one is intended to be served directly from the tagine, with each person eating from their own side of the dish using Moroccan bread in lieu of utensils. Offer it as a one-dish meal or serve it alongside salads or other fish dishes such as Sardines Stuffed with Chermoula.
