Chermoula Fish Tagine

Ingredients

• 800 g (1.75 lb)firm white fish steaks
• 4 tbspchermoula
• 3tomatoes
• 2peppers, sliced
• 3potatoes, sliced
• 1onion
• 1 handfulolives
• 3 tbspolive oil
• 1 tspsalt

Method

1. Place the 800 g (1.75 lb) of firm white fish steaks in a shallow dish. Pour half of the chermoula (2 tbsp) over the fish, ensuring each piece is well-coated. Use your hands to gently massage the marinade into the fish, then cover and let it marinate for 20 minutes. This allows the flavors to penetrate the fish, enhancing its taste.
2. While the fish is marinating, prepare the vegetables. Slice the onion thinly and arrange it in the bottom of a large tagine or a heavy-bottomed pot. Layer the sliced potatoes (3 potatoes) over the onions, followed by the sliced tomatoes (3 tomatoes) and the sliced peppers (2 peppers).
3. Drizzle the remaining 2 tbsp of chermoula over the layered vegetables. Add 3 tbsp of olive oil and sprinkle 1 tsp of salt evenly over the top. Pour a small amount of water, about 1/4 cup, around the edges of the pot to help steam the vegetables.
4. Place the pot over medium heat and cover it with a lid. Allow the vegetables to cook for about 25 minutes. You'll know they're ready when the potatoes are tender and can be easily pierced with a fork, and the tomatoes have softened and released their juices.
5. Once the vegetables are cooked, gently lay the marinated fish steaks on top of the vegetable mixture. Scatter a handful of olives over the fish. Cover the pot again and let it cook for an additional 10–12 minutes.
6. Check the fish for doneness by gently pressing it with a fork; it should flake easily and be opaque throughout. The olives will have softened, adding a briny contrast to the dish. Once the fish is cooked, remove the tagine from the heat and serve immediately, enjoying the aromatic blend of chermoula and tender vegetables.