Gluten Free Moroccan Fish Tagine
Moroccan tagine has a reputation for being one of the most aromatic, soul-warming meals you can put on the table, and this fish version absolutely delivers on that promise. The secret is the chermoula — a fragrant North African marinade built from saffron-steeped water, cumin, paprika, turmeric, fresh cilantro, and bright lemon juice — which does double duty as both a fish marinade and a flavor base stirred right into the sauce. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out; it just works as written. Sliced onion and red bell pepper soften into the tomato-and-broth base, while preserved lemon rind and briny green olives add that distinctly North African depth that makes the whole dish taste like it simmered for hours. The fish — cod, halibut, or sea bass all work beautifully — gets nestled into that bubbling sauce and gently steamed to tender, flaky perfection in about ten minutes. Serve it straight from the pan with lemon wedges and a handful of fresh cilantro, and it looks stunning enough for a dinner party but is genuinely easy enough for a weeknight. Four people will be very happy.
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Learn more →Ingredients
4 servings
For the chermoula
- ¼ tsp saffron threads
- 2 tbsp warm water
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- ½ tsp salt
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh lemon juice
For the fish
- 1 ½ lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 4 portions
For the tagine base
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 can (14 oz) diced tomatoes
- ½ cup chicken broth stock or fish stock
- ½ preserved lemon, pulp discarded, rind thinly sliced
- ½ cup green olives, pitted
For serving
- fresh cilantro sprigs, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 5 minutes until the water turns a deep golden yellow.
- 2
In the same small bowl, stir together the saffron water, 3 tbsp olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, cilantro, parsley, and lemon juice until a loose paste forms — this is the chermoula.
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