Moroccan Fish Tagine

Moroccan Fish Tagine

0:25 To Prep
0:30 To Cook
6 Servings
Average Rating
Difficulty Medium

Combination of spices, fruits, nuts and protein makes the perfect dinner meal!


  • 4 firm fish fillets blue eye, kingfish, warehou, salmon cut in pieces
  • TAGINE SAUCE: 2 stalks celery sliced
  • 1 small red onion, sliced into thin strips
  • 1 green capsicum, sliced into thin strips
  • 2 medium tomatoes, halved and sliced
  • 2 medium potatoes, par boiled thinly sliced
  • 125ml white wine or water
  • 1/4 preserved lemon skin washed and chopped
  • MARINADE: 1 small onion, finely chopped
  • 2 garlic cloves finely chopped
  • 2 1/2 tsps Meal Inspirations Morrocan Spice Blend
  • 2 Tbs lemon juice
  • 1/2 cup fresh coriander, finely chopped

Step 1

Preheat oven 200°C (180°C fan-forced) for 15 minutes

Step 2

Combine all marinade ingredients in a bowl then add fish and marinate for 20 minutes

Step 3

Scatter celery, onion, capsicum, tomatoes and potato over base of Saute Pan

Step 4

Place marinated fish on top of vegetables and pour the wine or water and add preserved lemon

Step 5

Mix 125ml water with any remaining marinade and pour over fish

Step 6

MARINADE: Combine all marinade ingredients in a bowl. Add fish or chicken fillets and marinate for 20 minutes before cooking.

Step 7

Cover pan with lid and place in the oven. Cook for 10 minutes and reduce oven to 170°C and cook for a further 15 minutes or until the fish is white and flakes away with a fork. Be careful not to overcook the fish as it becomes dry.

Chef's Tips

Chicken could replace fish

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