Already Planning Ahead.
It seems as if we just got back from Morocco and we are already dreaming of our next adventure there, though this time we will combine it with a return to Andalucia. Having recently visited the two, we understood the connections between the two regions — in food (somewhat) and in history, art and architecture (a lot). How wonderful it will be to see them consecutively to bring it all together in our minds and hearts.
One dish I didn’t have while there was the Tagine Bil Hoot — a fish tagine. My fish of preference? Black cod (sablefish) which I get from my friends at White Cane Salmon at the Heirloom Farmers Market. It is tender and sweet — like a scallop in fish form. This dish often includes potatoes but I prefer it without. It is, as we found in other tagines, flavored with a fantastic mixture of herbs and spices, but what makes it shine is the use of preserved lemons. (You can get my recipe HERE.) This particular tagine uses both the rind and the flesh of the lemons, which is very unusual. I got that tip from a Kitty Morse cookbook. All you need to complete this dish is a basket of khobz (recipe HERE) — the Moroccan bread that traditionally accompanies dinner.
~ David
Tagine Bil Hoot
To print this recipe, please click the small printer icon below.
Ingredients
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons minced fresh cilantro
- 1/2 cup olive oil, plus extra
- 2 teaspoons sweet Hungarian paprika
- 1/2 teaspoon saffron
- 1 teaspoon ground ginger
- 1 fresh lemon
- 4 eight-ounce boneless fish fillets, skin removed (see notes)
- 4 Roma tomatoes (about 1 1/2 pounds), peeled, seeded and coarsely chopped (see notes)
- 2 tablespoons tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and freshly ground pepper to taste
- 4 large carrots, peeled and sliced diagonally
- 1 large onion, thinly sliced pole-to-pole
- 2 quarters preserved lemons, rind and pulp separated
- 12 olives — green, black, or a mixture — pitted
- cilantro leaves for garnish
Instructions
- In a large bowl, mix the parsley, cilantro, 1/2 cup olive oil, paprika, saffron, and ginger. Squeeze over them the juice of half the lemon. Cut each fillet in half, add to the marinade, and toss to coat; refrigerate for 1 hour, turning once or twice. Slice the other half lemon thinly (8 slices, if possible) and remove any seeds. Set aside.
- In a saucepan over medium heat, add a tablespoon olive oil then the tomatoes, tomato sauce, cumin, and coriander. Cook, stirring occasionally, until the tomatoes break down and become a sauce, 8 to 10 minutes. Season with salt and pepper. Set aside.
- Add a tablespoon of olive oil to a skillet over medium heat. Add the carrots, cover with the onion slices, then spoon tomatoes over top. Cover and cook for 15 minutes until carrots are tender.
- Place the fish pieces on top of the vegetables. Spread a little preserved lemon pulp over each fillet and top each one with a slice of lemon. Add any remaining marinade. Dice the preserved lemon rind. Surround the fish with lemon rind and olives. Cover the pan and cook over medium heat until the fish is flaky, 10 to 12 minutes. Spoon some of the sauce over the fish. Garnish with cilantro. Serve immediately with khobz on the side.
- Serves 4-6
- Notes:
- • I used black cod filets, and have used mahi mahi — both work really well. But any other firm, white fish would work: halibut, sea bass, and grouper come to mind.
- • in lieu of peeled and seeded fresh tomatoes plus tomato sauce sauce, you can use a 14-ounce can of peeled and diced tomatoes plus their juices.
© 2024 Copyright Cocoa & Lavender
Adapted from a recipe by Kitty Morse.
Mimi Rippee
March 30, 2024 at 5:52 amOhhh that looks beautiful! I’m dreaming of getting back to Turkey! It’s become my favorite cuisine, although I certainly still lust after many others. I never saw your lamb post. Did you make it a post? The lamb looked perfect. Happy Easter!
Cocoa & Lavender
March 30, 2024 at 7:24 amThanks, Mimi. Isn’t it fun to dream of travel? And I love that we are both so passionate about food when we travel (no big surprise there). I posted that lamb recipe ages ago. I’ll send you a link in FB Messenger.
Catherine L Hackert
March 30, 2024 at 6:29 amSounds good. But, could I sub in chicken fillets for fish? Would I need to change anything? I finally got a real tagine. This recipe doesn’t sound like it is used. How could you make this in a real tagine?
Cocoa & Lavender
March 30, 2024 at 7:29 amCathy — if you want to make a chicken tagine, there is a really good recipe on my blog: Chicken Tagine with Green Olives and Preserved Lemons. Lost is similar flavors.
I can’t cook in my tagine for two reasons: 1) it is a decorative tagine for serving only — the glazes cannot be heated in the oven for health safety reasons, and 2) I have a magnetic induction stove, so no ceramics. All my tagine recipes can be made in a tagine (meant for cooking) but you would need to alter the recipes. There is generally no browning of meats — just braising in the tagine.
Mad Dog
March 30, 2024 at 7:27 amThat looks delicious – I love preserved lemons!
Cocoa & Lavender
March 30, 2024 at 7:30 amMe, too, Mad Dog — I made three large jars of them this year! They are already going fast!
Barb
March 30, 2024 at 7:33 amLooks and sounds delicious except for the cilantro and coriander, which unfortunately taste like soap to me. I will use more flat leave parsley and some tarragon instead of the coriander. Happy Easter to you and Mark!
Cocoa & Lavender
March 30, 2024 at 7:41 amThanks, Barb — more parsley is a great idea. If you like mint, it might be more Moroccan than tarragon, but tarragon sounds good! Happy Easter to you, too!
Jill W Becker
March 30, 2024 at 9:04 amLooks absolutely delicious.
Cocoa & Lavender
March 30, 2024 at 4:11 pmThanks, my dear!
angiesrecipes
March 30, 2024 at 11:40 amLooks so flavourful and moreish! And I totally love black cod!
Cocoa & Lavender
March 30, 2024 at 4:11 pmIsn’t black cod the best? I’m so glad I can finally get it here in town.
Carolyn Niethammer
March 30, 2024 at 2:07 pmSimple ingredients but elevated by combining the flavors. Yum!
Cocoa & Lavender
March 30, 2024 at 4:12 pmThanks, Carolyn — the flavor profile on this dish is so wonderful.
sherry
March 30, 2024 at 3:10 pmlots of wonderful flavours here David. I love a dish with lots of herbs and spices. Happy Easter to you.
Cocoa & Lavender
March 30, 2024 at 4:13 pmThanks, Sherry! And a happy Easter to you and Mr. P, as well. I imagine you are already in the throes of celebration.
Susan Manfull
March 30, 2024 at 5:42 pmAs always, you have described a wonderful meal….This dish sounds delicious and is a work of art as well!
Cocoa & Lavender
April 1, 2024 at 10:52 amI think you and Towny need to try it!
Frank | Memorie di Angelina
March 31, 2024 at 6:01 amIt’s going to be a fascinating trip, David, I’m sure!
In the meanwhile I’ve book marked this for future reference. I’ve been trying to branch out and cook a new dish, preferably non-Italian each week. This is definitely on the list!
And finally, Happy Easter to you and yours!
Cocoa & Lavender
April 1, 2024 at 10:54 amHappy Easter, Frank.
Yes. I think it’s fun getting away from one’s usual culinary, routines. And I really think you and those in your household would love Moroccan cuisine!
Karen (Back Road Journal)
March 31, 2024 at 7:37 amI love Moroccan food and I love preserved lemons so this sounds like a winner of a dish to me.
Cocoa & Lavender
April 1, 2024 at 10:54 amThanks, Karen — I’m going through preserved lemons so quickly these days! I need to make more.
Ronit
March 31, 2024 at 9:00 amGreat flavors in this dish. Love preserved lemons and olives! 🙂
Cocoa & Lavender
April 1, 2024 at 10:55 amThey brighten all the dishes they grace.
Jeff the Chef
April 1, 2024 at 9:10 amA fish that’s like a scallop! I’m in! One of these days, I’ve GOT to make preserved lemons!
Cocoa & Lavender
April 1, 2024 at 10:56 amYou do need to make them, Jeff. They are super easy to make — just get organic lemons and go to town! They are so good in all variety of recipe — not just Moroccan. And the black cod? Ridiculously good.
Raymund
April 4, 2024 at 2:30 pmDavid this sounds absolutely divine. I can imagine the delicate sweetness of the black cod perfectly complementing the tangy and aromatic flavors of the preserved lemons. Yum
Cocoa & Lavender
April 4, 2024 at 5:01 pmIt is a beautiful combination, Raymund. I hope you get to try it!
Ben | Havocinthekitchen
April 4, 2024 at 4:23 pmVery nice. I’ve actually never had a a fish tagine, but I’m already loving it. Excellent flavour profile – especially loving the use of spices.
Cocoa & Lavender
April 4, 2024 at 5:02 pmHere’s your chance! This fish tagine is out of the this world, and I know you’ll love it, Ben!
Pauline McNee
April 6, 2024 at 5:20 pmI love tagines, and your posts always bring back memories of our visits to Turkey, Spain, Grenada etc. I remember the Turkish breads as being delicious. I’ve never eaten or made a fish tagine, but preserved lemon with fish is of course a match made in Heaven. I also love that the fish doesn’t take very long to cook unlike some of the meats used in a tagine dish. This is definitely on my list to make, thanks David.
Cocoa & Lavender
April 7, 2024 at 6:19 amThe quick cooking does make this a great recipe, and I love fish. Glad this brought back such wonderful memories, Pauline.
Valentina
April 7, 2024 at 11:30 amThis looks SO amazing David. And oh how I would love to be in front of that tagine pile! 😀 ~Valentina
2pots2cook
April 18, 2024 at 5:50 amThis dish is made in heaven! Fish, preserved lemons and all the spices….. printing to make! Thank you so much for this one!
Cocoa & Lavender
April 18, 2024 at 8:22 amThis has become our favorite tagine, which I didn’t think was possible. Thanks for making it, Davorka!