North Africa · Main

Tagine d'Hout bil Khodra (Baked Spiced Fish and Vegetable Tagine)

Name: Tagine d'Hout bil Khodra (Baked Spiced Fish and Vegetable Tagine)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: 1000 g whole white fish (such as sea bass or sea bream), cleaned and scaled; 60 ml extra virgin olive oil; 4 cloves garlic, finely grated; 30 g fresh coriander (cilantro), finely chopped; 30 g fresh flat-leaf parsley, finely chopped; 10 g sweet paprika; 8 g ground cumin; 3 g cayenne pepper; 45 ml fresh lemon juice; 5 g sea salt; 300 g carrots, peeled and sliced lengthwise into batons; 350 g waxy potatoes, peeled and sliced into 5mm rounds; 200 g bell peppers (red and green), sliced into rings; 200 g ripe tomatoes, sliced into rounds; 1 whole preserved lemon (l'hamd marakad), pulp discarded, peel sliced into strips; 60 g purple Moroccan olives (meslalla)

Firm sea fish baked over seasoned carrot ribbons and potatoes in a fragrant chermoula marinade under a vibrant dome of peppers and preserved lemon.

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moroccantagineseafoodcoastalchermoula

The story

Originating along Morocco's Atlantic seaboard in fishing communities like Essaouira and Safi, this fish tagine is the centerpiece of everyday family midday gatherings. Coastal cooks create a protective lattice of carrot sticks at the base of the earthenware vessel, preventing the delicate fish skin from scorching while allowing seasoned juices to circulate. Unlike inland meat tagines that rely on long caramelization, seafood tagines demand a delicate balance of steam and rapid braising so the fish flesh retains sweet, gelatinous moisture.

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