Moroccan Fish Tagine with Saffron & Tomatoes

Moroccan Fish Tagine with Saffron & Tomatoes Ingredients (Serves 4) For the Fish 4 white fish fillets (sea bass, cod, hake, or snapper) Juice of 1 lemon Salt & pepper to taste 2 tbsp olive oil For the Chermoula Marinade 3 garlic cloves, minced ½ cup chopped fresh parsley & cilantro 1 tsp ground cumin 1 tsp sweet paprika ½ tsp chili flakes (optional) ¼ cup olive oil Juice of ½ lemon Salt to taste For the Tagine Base 1 onion, thinly sliced 2 large tomatoes, grated or finely chopped 1 tsp ground turmeric A pinch of saffron threads (steeped in 2 tbsp warm water) 1 green bell pepper, sliced (optional) 1 small potato, thinly sliced (optional layer) 1 preserved lemon, sliced Green or black olives for garnish Instructions Marinate the Fish Combine all chermoula ingredients in a bowl. Rub over the fish fillets and let them marinate for at least 30 minutes (preferably 1 hour in the fridge). Prepare the Tagine Base In a tagine or heavy-bottomed pan, drizzle olive oil and arrange onion slices on the bottom. Layer the grated tomatoes, turmeric, and saffron water. Season lightly with salt and let simmer for 5–10 minutes until saucy. Assemble the Tagine Place potato slices (if using) on top of the tomato base. Arrange the marinated fish over the vegetables. Top with bell pepper strips, preserved lemon slices, and olives. Spoon remaining chermoula over the top. Cook Cover and simmer on low heat for 30–40 minutes, until the fish is tender and the sauce is fragrant and slightly thickened. Add a splash of water if needed to prevent burning, especially if not using a traditional tagine.