Fish tagine with chermoula
Fish fillets marinated in chermoula, with tomatoes and olives.
Active time25 min
Cooking25 min
Total1 hResting : 15 min
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Ingredients
- 15 g garlic
- 1 lemon
- 30 g coriander
- 300 g tomatoes
- 600 g pollock fillets
- 2 tsp cumin
- 30 ml olive oil
- 80 g pitted green olives (drained weight)
Preparation
Wash and chop the coriander. Peel and chop the garlic, and squeeze the lemon. Mix with the cumin and oil. Check the pollock for bones, cut into thick portions and coat with the chermoula. Refrigerate for 15 minutes.
15 g garlic1 lemon30 g coriander600 g pollock fillets2 tsp cumin30 ml olive oil- knife
- mixing bowl
Wash the tomatoes and cut into rounds. Drain the olives. Put the tomatoes in the bottom of a sauté pan, then add the fish, marinade and olives. Cover and simmer gently for 20 to 25 minutes until the flesh is opaque and flakes.
300 g tomatoes80 g pitted green olives (drained weight)- knife
- sauté pan
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration