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Chermoulah Fish Tajine

Chermoulah Fish Tajine

The advantage of slowly cooking this dish is that the spices have the time to penetrate the flesh of the fish thoroughly.


  • 1 Snapper – 3 lbs
  • chermoulah recipe
  • 5 onions, sliced
  • 6 Tbsp olive oil
  • 2 tomatoes, chopped
  • 2 Tbsp tomato paste
  • Salt
  • Pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper


  1. 1

    Have your fish cleaned and scaled by your fishmonger.

  2. 2

    Score the fish at its thickest end and rub all over with the chermoula - set aside.

  3. 3

    Put onions and oil in a tajine (or a large pot) and place on medium heat, stirring occasionally.

  4. 4

    Add the tomatoes, purée, salt and pepper when the onions begin to soften. Let simmer until it makes a sauce.

  5. 5

    Add the fish and the chermoula.

  6. 6

    Cut the peppers in four and clean them.

  7. 7

    Place the peppers on the fish and pour the sauce over using a spoon.

  8. 8

    Cook slowly for 1 hour on very low heat, covered.  Let rest for 30 minutes before serving.