The marinade and sauce called chermoula that gives the distinctive flavor to this dish is used in most Moroccan fish dishes, whether fried, steamed, or cooked in a tagine. Every town, every family, has its own special combination of ingredients. Bream, haddock, and turbot can also be used.
Recipe information
Yield
serves 6
Ingredients
For the Chermoula Marinade and Sauce
Preparation
Step 1
Slash the skin of the fish in a few places across the thickest part. This ensures that the fish does not curl, and cooks evenly. Sprinkle with salt.
Step 2
Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
Step 3
Peel the potatoes, if you wish, and cut them into slices about 1/4 inch thick, and the tomatoes into slices 1/3 inch thick. Brush the bottom of a baking dish with olive oil, put in the potatoes and tomatoes, and drizzle a little oil on top. Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated all over with oil. Put the dish in a very hot oven preheated to 475°F for 50 minutes, or until the potatoes are tender. During the cooking, turn them over once so that the top ones bathe in the juice released by the tomatoes.
Step 4
Take the potatoes and tomatoes out of the oven, place the fish fillets on top, skin side up, and return the dish to the oven. Bake for 10 to 12 minutes, or until the fish is cooked through; it is cooked when the flesh flakes when you cut into the thickest part.
Step 5
Just before serving, pour the remaining chermoula over the fish, letting it dribble onto the vegetables.
