Moroccan Baked Fish Tagine with Vegetables

Moroccan Fish and Veg Tagine
Moroccan Fish and Veg Tagine
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1-2 whole Fish washed and dried
2 Carrots large, cut into thin sticks
2 Potatoes large, thinly sliced
3 or 4 Tomatoes thinly sliced
2 Green bell pepper sliced into rings
1-2 Hot chilli pepper whole
1-2 Lemon sliced
Salt to taste
Ginger to taste
Black pepper to taste
1 handful Kalamata olives
2 tbsp Parsley or cilantro, chopped, for garnish
For the Chermoula
1 bunch Cilantro large, finely chopped
4 cloves Garlic large, pressed or finely chopped
2 tbsp Ground paprika
1 tbsp Cumin
1 tsp Salt or more to taste
1 tsp Ginger optional
½ tsp Cayenne pepper
¼ tsp Saffron threads crumbled
3 tbsp Vegetable oil
2 tbsp Lemon juice

Nutritional information

  • For the Chermoula

Moroccan Baked Fish Tagine with Vegetables


This Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers has everything a baked fish should have. Cooked in a baking dish, I use 2 whole fish to feed my family, along with potato slices, tomato slices, green pepper rings and whole chilis and an absolute array of herbs and spices like garlic, paprika, cumin, cayenne pepper, ginger and my all time favorite cilantro!

To make Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers, you will need the following ingredients:

Ingridiens for Moroccan Baked Fish Tagine with Vegetables

Steps to make Moroccan Baked Fish Tagine with Vegetables


Prepare chermoula


In a small bowl, mix 1 bunch of finely chopped cilantro, 4 cloves of chopped garlic, 2 tablespoons of paprika, 1 tablespoon of cumin, 1 teaspoon salt, 1 teaspoon ginger, if using, ¼ teaspoon crumbled saffron threads, ½ teaspoon of cayenne pepper, 3 tablespoons of vegetable oil and 2 tablespoons of lemon juice. Combine until a thin marinade forms.


Marinate fish


Reserve half of the prepared chermoula and use the remaining half to generously coat the fish all over and inside the cavity. Cover and leave at room temperature, while proceeding with the following steps, for about 30 minutes, or refrigerate for a few hours to overnight, to marinate.


Preheat oven and prepare baking dish


Preheat the oven to 425 °F and lightly grease a baking dish with olive oil.


Prepare vegetables


To prepare vegetables, first arrange a layer of 2 large carrots cut into thin sticks, crossing them over to create a bed-like structure. Top with 2 large sliced potatoes, in a single layer over the carrots and season with salt, ginger, and pepper, to taste.


Add fish and tomatoes


Gently place the 2 marinated fish over the potatoes, then top and surround with thin slices from 3 or 4 tomatoes.


Thin reserved chermoula


Combine reserved chermoula with about ¼ cup of water and a few tablespoons of olive oil to prepare a thinner sauce and pour this over the fish and vegetables.


Add toppings


Finally, top the fish with 2 green peppers, sliced into rings, a handful of olives, 2 whole chilis and about 1 or 2 sliced lemons.


Bake covered


Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes.


Bake uncovered


Remove the foil and continue baking for about 20-30 minutes until the fish and vegetables are fully cooked.


Reduce sauce


If the sauce has not reduced, you may set aside the fish to keep warm, pour the sauce into a small saucepan and bring it to a boil over medium-high heat. Cook for a few minutes until sauce is reduced then pour it back, immediately, over the fish.



Garnish with 2 tablespoons of parsley or cilantro, if using, then serve and enjoy!

Just describing this Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers makes me excited to make it! Let us know when you try it out and if you love it too! Tag us online with the hashtag #cookmerecipes, to be in touch!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
Total Reviews: 11
Calista Kurtic

Perfection on a plate, the kalamata olives are also good with this fish dish and the stuffed fish fillet too.

Maren Lepre

Delicious fish with vegetables really healthy and refreshing meal.

Marcella Groetsch

Kinda zesty cause of the lemon and the chilli pepper also makes it more sourish but I enjoyed it, the flavor really goes well with the fish.

Melinda Heeg

Great dish added some extra spice but other than that I'm loving it.

Vivianna Policicchio

Would recommend this for sure it's absolutely delicious and amazingly simple to make.

Opal Nighbert

Taste great I'm happy about how this turned out thx for sharing.

Skylah Galde

Can't get enough of this moroccan baked fish!! It's sooo yummy best lunch i've had in years.

Zayla Bendig

My husband and I made this for dinner last night with some red wine, really good :)

Maryjane Jedziniak

5 stars all the way from me!! It was extremely flavorful and I'll be making it again soon.

Priya Lomedico

Takes a while to make and slightly difficult to cook the fish just right but it was ok.


Amazing! I love it! So delicious!

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