Moroccan oven fish with chermoula. Stir and cover with a lid. 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.
Moroccan Marinated Fish In The Oven -Tagra. Moroccan Marinated Fish In The Oven -Tagra. Slash the sides of the fish in a couple of places to help the heat penetrate evenly. You can cook Moroccan oven fish with chermoula using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Moroccan oven fish with chermoula
- It’s 1 of whole fish of your choice.
- You need 2 of potatoes.
- It’s 1 of tomato.
- You need 1 of lemon.
- You need 1 of capsicum.
- You need 1 of diced red onion.
- Prepare of Chopped Parsley and celentro.
- It’s of Salt, black pepper, paprika, cumin, dried ginger, garlic,.
- You need of Chilli if you like the spicy taste.
- It’s of Olive oil.
Put in a tagine or other ovenproof dish and rub well with chermoula, making sure there is some in the cavity and in the cuts. The type of fish used in a tagine depends on the region and its available seafood, though white-fleshed fillets are common in Morocco. Regardless of the type of fish, the fillets are typically marinated in chermoula, an extraordinarily flavorful mixture of fresh herbs, garlic, and heady spices that's loosened with olive oil and lemon juice (see "Herb Paste, Meet Spice Paste"). Chermoula is Moroccan blend of herbs and spices which can be used both as a marinade and as a condiment to season salads, stews, tagines and grilled foods.
Moroccan oven fish with chermoula step by step
- Clean the fish and soak it in lemon juice salt and water for 2 hours.
- Cut the vegetables into thin slices and start laying starting with chopped onion, potato, capsicum.
- In an other bowl mix the chopped parsley, cilantro, diced garlic,lemon juice, spices and olive oil and add diced chilli if desired until you get a paste we call chermoula.
- Marinate the fish with half of chermoula paste and to the rest add some water and pour it over the vegetables.
- Add the fish on top and add tomato slices and put it in the over on 180 ° for 45 mints.
- After it's done serve it warm and voilà enjoy.
It can be brushed over meat, offal, chicken, fish, and vegetables or added as a flavor enhancer to fillings for stuffed fish, stuffed breads, and stuffed poultry, ground and roasted meat of. Make chermoula: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Chermoula is a thick marinade for fish, and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula, and there are several variations, the taste is always very similar. Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro.