Moroccan Fish Tagine - Chermoula

Moroccan Fish Tagine - Chermoula

 Fish Tagine

Serves 4

Prep time: 5 mins

Cooking time: 20 mins


Olive oil

1 onion, diced

2 cloves garlic, finely chopped

Thumb size piece ginger, grated

1 jar Amboora Chermoula Tagine Sauce

100g pitted olives, green or black

500ml fish stock, cut into large chunks

600g white fish

Flaked almonds

Fresh coriander

Couscous, to serve


  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.