How To make the original Moroccan Sardine Tagine, Instructive

How To make the most Fresh and Delicious Moroccan Sardine Tagine ?

Perhaps you’ve had a tajine in Morocco or at a restaurant where it was on the menu.

The flavors and combinations may appear tough to recreate, but the truth is that making these Moroccan tajine dishes at home is a lot easier than you might imagine.

Morocco is known of many differents kinds of Tagines, Today we will meet the fresh Sardine Tagine, another world of flavours!

Enjoy this Moroccan Sardine Tagine, which is citrusy and delicious. The Moroccan method to welcome the start of the sardine season!

With its distinctive Moroccan flavour, the delicious sardine tagine, also known as fish tagine, is a must-try.

PREP TIME	COOK TIME	TOTAL TIME
30 mins	1 hr	1 hr 30 mins
COURSE	CUISINE	SERVINGS	CALORIES
Main Dish	Moroccan	4-6 People	150 kcal

Table of Contents

INGREDIENTS

Tagine ingredients :

1kg deboned and cleaned fresh sardines with heads removed
Chermoula (see below)
3 tbsp of preserved lemon pulp
3 big potatoes, thinly sliced into circles
3 bell peppers, seeded and sliced into rings (any color)
3 big tomatoes sliced into rings
2 big Carrots sliced into circles
1 zucchini, sliced into circles (optional)
Lemon slices (or preserved lemon diced) as a garnish
Coriander, chopped, to serve as a garnish

Chermoula :

3 tbsp of olive oil
4 finely chopped garlic cloves
1 bunch of coriander, finely chopped
2 tbsp of lemon juice
2 tsp of paprika
1 tsp of ground cumin
1tsp of salt
1 teaspoon of cayenne pepper
A generous pinch of moroccan saffron

PREPARATION

To make this tagine You are to go through two differents preparations before you mount your pot or dish. Prepare your Chermoula and the other ingredients distinctly. Then, you can operate on your Tagine’s composition.

Instructions for the Chermoula

Combine all of the ingredients in a mixing bowl and stir until smooth.

Instructions for the Tagine

Chop the preserved lemon flesh finely and combine it with the chermoula.
Cover the sardines and the inside of the sardines with half of the chermoula using your hands. Set aside the remaining chermoula.
Refrigerate the fish until you’re ready to make the tagine; the longer the sardines marinade, the better.
Preheat the oven to 200 degrees Celsius when you’re ready to cook the tagine (390 F). You can use a real Moroccan Tagine Pot and Cook it on a gas cook.
In a large ovenproof dish, crisscross the pieces of potatoes, bell peppers, zucchini, Carrots and tomatoes. Mix the remaining chermoula with 2 tablespoons of water and sprinkle over the veggies, making sure they are completely covered (add a couple of tablespoons of water to make your chermoula runnier if necessary).
Place the chilled sardines on top of the vegetables, then garnish with lemon slices.
Cover the dish tightly with foil and bake for 30 to 35 minutes, or until the potatoes are tender and the sardines are cooked.
Serve with bread or crusty toast. Serve with chopped coriander, red or black olives as a garnish. (Moroccans usually add a chili pepper on top!).

Tips

For the Tagine

Ask the fishmonger to clean your fish for you to save time.
Make sure the potato slices aren’t too thick; if they are, they’ll take longer to cook and the fish will get dry by the time they’re done.
To get thin slices, We recommend using a mandolin.

For the Chermoula

Instead of chopping all the chermoula ingredients by hand, you can use a food processor.
Chermoula can be made up to 5 days ahead of time. Keep refrigerated in an airtight container.