Finally a fish recipe on the blog and what a tasty one!
Chermoula works like a flavor bomb! It is a type of paste or marinade that is very common in North Africa and goes very well with fish, meat, poultry and vegetables. Pretty much with everything savoury.
Today I am sharing a slightly ‘jazzed up’ version of the classic Moroccan fish tagine.
Traditionally this recipe is prepared with a whole fish stuffed with chermoula, on a bed of sliced potatoes, carrots, and tomatoes and topped with sliced bell peppers.
Oven Baked Fish with Chermoula by My Moroccan Food
- 1 cup chermoula
- 4 cod fillets
- 4 medium sized carrots (200gr)
- 2 large potatoes (400 gr)
- 3 bell peppers
- 1 large preserved lemon
- 200 g cherry tomatoes