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Fish nests with chermoula  

Written by FDM

How about a fish treat for the day? Alia Al Kasimi and culinary blogger Nargisse Benkabbou, have come up with a fish recipe. Served cold, hot, in the form of a  salad or tagine, the taste experts mix delicious Moroccan flavors and others from around the world. Here’s a taste!


4 cod fillets of about 200 g

200 g carrots

400 g potatoes

3 peppers (ideally different colors)

1 big candied lemon

200 g of cherry tomatoes

for the chermoula (Moroccan sauce) :

6 tablespoons olive oil

6 garlic cloves, finely chopped

2 bunches of coriander finely chopped

4 teaspoons of ground cumin

4 teaspoons of paprika

The juice of 2 lemons

2 teaspoons of salt

A pinch of pepper


step 1 : prepare the ingredients

Mix the ingredients of the chermoula.

Devide it in two portions. Marinate the fish fillets in one of the portions.

Peel and grate the carrots and potatoes. Cut the peppers into small cubes. Remove the candied lemon pulp and cut the bark into small cubes.

step 2 : cook the preparation

Heat a large skillet over medium heat, pour in the potatoes and carrots and the remaining half of chermoula. Mix.

Cover the pan and cook for 30 minutes, stirring regularly.

In a baking dish, form four small nests with the mixture of carrots and potatoes.

On each nest, arrange a marinated fish fillet. Cover each fillet with pepper cubes, candied lemon and cherry tomatoes.

Cover the dish with aluminum foil and bake in a preheated oven at 200 ° C for 12 to 15 minutes until the fish fillets are cooked. Serve immediately.