Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons


Preparation info

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Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Fish baked in a clay pot takes beautifully to long, slow simmering in the famous complex Moroccan herb-and- spice sauce called charmoula. Ingredients that include garlic, cumin, cilantro, hot pepper, and preserved lemon permeate the flesh of most any type of fish. Add time to the equation and you have a dish that is bright, savory, and exciting to eat. Serve the fish at table directly from the clay baking dish.