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Chermoula Fish Tajine

Chermoula Fish Tajine


(serves 8-10)
For the Fish

  • 2cm piece of ginger, finely chopped
  • 3 garlic cloves, crushed
  • 2 onions, finely sliced
  • 1 chilli, sliced
  • 2 stalks celery, finely sliced
  • A good pinch saffron
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ preserved lemon finely sliced
  • 100g green olives
  • 2 tomatoes chopped (or ½ can)
  • Juice 1 lemon
  • 1½ litres stock (vegetable or fish)
  • 8 baby potatoes cut in half
  • 1 large fillet barramundi (one side) cut into 8 portions (1.5kg)
  • ½ bunch chopped coriander to garnish
  • Salt and pepper

For the Chermoula

  • 1 bunch coriander
  • 1 lemon, juiced
  • 3 cloves garlic
  • 1 chilli seeded and chopped
  • ½ red onion
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp turmeric
  • 60ml olive oil
  • Salt to taste
  • 2 tsp paprika

For the Harissa

  • 4 long red chillies
  • 4 cloves of garlic
  • ½ red capsicum, grilled and peeled
  • Salt to taste
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp caraway
  • 1 squeeze lemon juice
  • Olive oil



For the Fish


Marinate the fish in the chermoula while you prepare the tagine. In a cooking tagine add a little olive oil and saute the onion garlic, ginger and celery, until soft. Add the saffron, spices, potato and tomato. Add the stock and olives, and salt and pepper and ½ the preserved lemon. Cover with the tagine lid and cook for a few minutes. Nestle in the chermoula marinated fish and add more stock if needed. Cover and cook for ½ hour or until the fish and potatoes are cooked. Adjust seasoning if needed and squeeze over a little lemon juice, and garnish with fresh coriander, and serve with harissa, quinoa and carrot, and orange salads.


 For the Chermoula


Combine all ingredients in a blender and blend until smooth. Season with lemon juice and salt to taste.


 For the Harissa


Lightly toast the spices and then crush in a mortar and pestle. Place all ingredients in a blender and blend to a smooth paste.season to taste with salt and add a little oil to a smooth consistency. This keeps well in an airtight container in the fridge.          


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