Pic of Chermoula fish and new potato tagine

Chermoula fish and new potato tagine

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Chermoula fish and new potato tagine

Main Serves 4 1h 15 min
This fish dish is both comforting on a cold winter's night and light enough for the summer. Chermoula is a North African marinade made of a mixture of herbs, oil, lemon juice, preserved lemons, garlic, cumin, and salt. If you don't have a preserved lemon, serve the finished dish with wedges of fresh lemon to squeeze over the top instead.



  • 600g sustainably caught pollack fillet, pinboned (larger middle bones removed) and cut into 8 pieces
  • 600g new potatoes, halved or quartered if large
  • 250g cherry tomatoes, 125g halved, the rest left whole
  • 20 pitted black olives
  • ½ a preserved lemon, flesh removed, peel rinsed and finely chopped
  • 100ml hot veg stock

for the chermoula

  • 2 garlic cloves
  • 1 tsp coarse salt
  • 2 tsp cumin seeds, crushed or ground
  • 1-2 red chillies, deseeded and chopped
  • juice of 1 lemon
  • 2 tbsp olive oil
  • small bunch of coriander, chopped
Image of Chermoula fish and new potato tagine


Prep time: 15 min
Cooking time: 1h


  • Step 1

    Preheat oven to 180°C/Gas 4.

Make the chermoula

  • Step 1

    pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor.
  • Step 2

    Toss the fish with half the mixture and leave in the fridge.
  • Step 3

    Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook in the oven for 40 minutes.
  • Step 4

    Add the fish and cook for another 15 minutes. Drizzle over the rest of the chermoula to serve.

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