Moroccan Fish Tagine - Chermoula

 Fish Tagine

This classic Moroccan fish tagine is bathed in the bright, herby flavours of chermoula — a traditional North African marinade of coriander, garlic, and citrus. Using Amboora's Zesty Chermoula Tagine Cooking Sauce, this dish comes together effortlessly in one pan, with flaky white fish, olives, and a hint of ginger. Serve over couscous with a scattering of toasted almonds for an authentic Moroccan feast.

Serves 4

Prep time: 5 mins

Cooking time: 20 mins

Ingredients:

2 tbsp olive oil

1 onion, diced

2 cloves garlic, finely chopped

Thumb size piece ginger, grated

1 jar Amboora Zesty Chermoula Tagine Cooking Sauce

100g pitted olives, green or black

500ml fish stock

600g white fish, cut into large chunks

a handful of flaked almonds, toasted

a handful of fresh coriander, chopped

Couscous, to serve

Method:

1. Heat a glug of olive oil in a large pan. Add the onion and cook over a gentle heat until softened. Add the garlic and ginger and cook for a few more minutes. Add in your chermoula tagine sauce and olives and simmer for 5 mins, before adding in the fish stock.
2. Add your fish into the pan, making sure the pieces are nestled under the sauce. Cover with a lid and simmer over a low heat for about 5 mins, until cooked through.
3. Serve with couscous, scattered with the flaked almonds and chopped fresh coriander, and a dollop of natural yoghurt if desired.