Moroccan-style Baked Fish Tagine with Date Couscous
TM6 TM5 TM31

Moroccan-style Baked Fish Tagine with Date Couscous

4.7 (22 ratings)

Ingredients

Moroccan Chermoula Marinade and Chermoula Sauce

  • 20 g fresh coriander leaves
  • 40 g olive oil, plus extra for greasing
  • 2 Tbsp lemon juice
  • 2 garlic cloves
  • 2 Tbsp sweet paprika
  • 1 Tbsp ground cumin
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cayenne pepper (see tip) (optional)
  • 60 g water

Fish

  • 1 gilt-head bream, gutted, cleaned, max. 31 cm long, approx. 600 g in total
    or 600 g white fish fillet, skin on or skinless
  • 150 g carrots, peeled, diagonally sliced (3 mm)
  • 300 g tomatoes, sliced (1 cm)
  • 150 - 200 g green and red peppers, sliced (1 cm)
  • 2 fresh chillies, sliced (5 mm, see tip) (optional)
  • 100 g potato, sliced (3 mm)
  • 1 lemon, sliced (5 mm)
  • 50 g pitted black olives
  • ½ tsp salt
  • ½ tsp ground black pepper

Couscous

  • 250 g couscous
  • 70 g pitted dates
  • 250 g water
  • ½ vegetable stock cube (for 0.5 l), crumbled
    or 1 tsp vegetable stock paste, homemade
  • ½ tsp salt, or to taste
  • 2 Tbsp fresh coriander leaves, roughly chopped

Nutrition
per 1 portion
Calories
2909 kJ / 695 kcal
Protein
52 g
Carbohydrates
83 g
Fat
18 g
Saturated Fat
3 g
Fibre
10 g
Sodium
2031 mg

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