Monkfish Tagine with Chermoula

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This is very loosely based on a recipe by Claudia Roden. You can use any kind of meaty fish that can withstand the lengthy cooking time, which renders the fish soft and moist. I use a tagine pot to cook this, but if you don’t have one, use a heavy-based ovenproof dish.


  • 4 monkfish fillets, about 500 g/1 lb 2 oz i


  1. Put the monkfish in a bowl and spread half the chermoula over the top. Cover and leave to marinate in the refrigerator for 2 hours.
  2. When you are ready to cook, preheat the oven to 150°C/300°F/Gas 2. If you are using a tagine dish, season it first by ru