Marrakesh inspired fish tagine

Inspired by a trip to Marrakesh and without the need for a tagine dish this recipe introduces the exotic into our kitchens. Soft in texture and lightly spiced, this delicious tagine is a winner with all ages.

SERVES: 4 PREP TIME: 35 mins COOK TIME: 1 hr 20 min (1 hr cooking, 20 min marinading)


  • Juice of 1 lemon
  • 4 teaspoons fresh coriander, finely chopped
  • 4 teaspoons fresh parsley, finely chopped
  • 2 cloves garlic, crushed or finely sliced
  • 1 fresh chilli, de-seeded and finely sliced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon ground black pepper
  • 7 tablespoons olive oil
  • 200mls water
  • 1 kg firm white fish (monkfish, cod loin or pollock work well), cut into 2-3cm cubes
  • ½ kg carrots, peeled and finely diced
  • ½ kg red peppers, de-seeded and finely sliced lengthways


  1. In a large bowl prepare a marinade with the lemon juice, coriander, parsley, garlic, chilli, paprika, cumin, turmeric, pepper and 4 tablespoons of the olive oil and the water.
  2. Add the fish to the marinade, stir thoroughly so that all the fish is coated and refrigerate for 20 minutes or overnight.
  3. In a large deep-sided frying pan warm the remaining 3 tablespoons of olive oil and add the carrots and peppers, cooking until they begin to soften.
  4. Add the marinated fish with all the juice to the frying pan, cover and simmer over a low heat for one hour.
  5. Serve with your favourite salad.


  • This recipe works really well with broccoli rice
  • Garnish with olives and extra fresh green herbs
  • Use other vegetables instead of the carrots and peppers (which can make recipes quite sweet), for example green beans would work well.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free

Filed under

Gluten freeDairy free

  • By Chef Abdo

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer