Fish Tagine with Chermoula

High-protein cod baked over nutrient-dense vegetables with a light olive oil chermoula delivers authentic Moroccan flavor in a balanced meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 2/3 lbs (750 g) skinless cod fillets, cut into thick portions · 495 kcal in the whole recipe
• 2 medium potatoes (300 g), thinly sliced · 231 kcal in the whole recipe
• 2 medium tomatoes (250 g), sliced · 45 kcal in the whole recipe
• 1 medium red bell pepper (120 g), sliced into strips · 37 kcal in the whole recipe
• 1 green pepper (100 g), sliced into strips · 20 kcal in the whole recipe
• 2 tbsp (26 g) extra virgin olive oil · 230 kcal in the whole recipe
• 2 tbsp (30 g) fresh lemon juice · 7 kcal in the whole recipe
• 4 cloves garlic (16 g), minced · 24 kcal in the whole recipe
• 1/2 cup (30 g) fresh cilantro, finely chopped · 7 kcal in the whole recipe
• 1/2 cup (30 g) fresh parsley, finely chopped · 11 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, salt and black pepper to taste

Method

1. Prepare the chermoula marinade by whisking chopped cilantro, parsley, garlic, lemon juice, olive oil, tomato paste, cumin, paprika, turmeric, salt, black pepper, and 3 tablespoons of water in a bowl.

   

2. Coat the cod fillets with half of the chermoula marinade and let sit for 10 minutes.

   

3. Layer sliced potatoes, red pepper, green pepper, and tomatoes in a tagine or baking dish, then toss with the remaining chermoula marinade.

   

4. Place the marinated cod fillets over the vegetable layer, cover tightly with a lid or foil, and bake at 200°C (400°F) for 30 minutes until vegetables are tender and fish flakes easily.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.