Moroccan White Fish Tagine

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Last updated Jul 15, 2023

Tagine is both a dish consisting of a slow-cooked stew with meat, vegetables, and spices and a vessel used for cooking, traditionally made of clay or ceramic. To make a tagine type of stew you do not necessarily need a tagine dish itself, we use our Le Creuset Two-in-One Multi-functional Pan (saucepan with frying pan as a lid) and it works perfectly for this dish.

The beauty of this dish is that it is nice and light for hot summer days, easy to make but still very flavorful, and it allows you to substitute as many things as you like, depending on the protein or vegetables you prefer.


  • 1 – 1.5 lb of firm white fish local to your region, we usually use black grouper.

For The Marinade:

  • 1 – 2 Serrano peppers, finally chopped
  • 2 garlic cloves, minced or finely diced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • finely grated zest of one lemon
  • 4 tbsp lemon juice, about one lemon squeezed

For the Sauce:

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1/2 eggplant, cut into 1/2″ cubes
  • 1 potato, peeled and cut into 1/2″ cubes
  • 14.5 oz can plum tomatoes chopped with their juice
  • 1 tsp tomato paste
  • Freshly chopped cilantro to taste
  • Salt and pepper to taste
  • 1/2 cup of pitted green olives cut in half
  • 2 cups of couscous
  • Slivered almonds for garnish

Step 1: Mix together all the marinade ingredients in a non-metallic bowl. Cut the fish into 1.5″ chunks and add it to the marinade, gently mix everything together so that the fish is evenly coated. Cover and refrigerate for at least an hour.

Fish Tagine

Step 2: While the fish is marinating, heat the olive oil for the sauce in a sauce pan over medium heat on the stove. Add the onion, eggplant, and potato, and cook until they are just beginning to color and soften.

Step 3: Add the tomatoes and their juice along with the tomato paste. Add about 1 tbs of chopped cilantro, or more if you prefer, and salt and pepper to taste. Cover with the lid and cook over a very low heat for about an hour, or until the vegetables are tender.

Fish Tagine

Step 4: Heat a small frying pan over medium-high heat and roast the slivered almonds. Keep an eye on them since they go quickly from perfect golden brown to burned.

Fish Tagine

Step 5: After about an hour, or a little longer, add the fish along with any remaining marinade and the olives to the sauce. Cover the saucepan and cook for another 10-15 minutes until the fish is cooked.

Step 6: Prepare couscous according to the directions on the box.

Step 7: Serve the fish tagine over the couscous, sprinkle with the almonds and remaining cilantro. We usually like to pair it with a tabbouleh salad and a glass of crisp Rosé.

Step 8: Bon Appétit!

Other helpful recipes…

Lebanese Meat Pies
Tabbouleh Salad Recipe
Mediterranean Vegetable Stew




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