Baked Fish Tagine with Chermoula sauce

One more delicious recipe from the Moroccan cooking workshop promoted by Creative Cultural Weavers. I can't wait to make it at home. Enjoy.

Chermoula/Tchermila is a sauce you can use with any white fish, cooked in the grill, boiled or in the oven. You can keep it several days in your fridge.

Ingredients:

For 1 kg/2lb  of cod or halibut, cut in pieces of 4"/10cm you will need:

1 bunch of coriander
1 bunch of parsley
5 cloves of garlic
1 tablespoon cumin
1 tablespoon hot or mild pepper
1 cup olive oil
1/2 cup red wine vinegar
salt

Onions
Carrots
Potatoes cut into half
Bay leaves
Cherry tomatoes
Bell peppers

Blend coriander, parsley and garlic in a food processor. Then add the cumin, pepper, olive oil, red wine vinegar, salt and blend everything. Heat it (but do not boil).

Preheat the oven to 430F.

In a large pan, put onions, carrots, potatoes, bay leaves with half of the mixed spices (Chermoula/Tchermila) and cover with water. Cook for 20 min.
Optional: you can  add olives .

Generously coat the fish fillets with the remaining Chermoula and let it rest on a plate.

Pour the cooked vegetables into a big baking dish with a little bit of the broth. Lay the fish over the vegetables.

Top the fish with cherry tomatoes, bell pepper slices  and lemon slices.

Bake it for 20min.