Moroccan Fish Tagine with Preserved Lemons

Other Fast With Fish Published March 23, 2026

A Moroccan tagine with fish is a stunning one-pot meal — chunks of firm white fish braised in a spiced tomato and olive sauce with preserved lemons and cilantro. The preserved lemons give the dish its distinctive punch — intensely salty and floral, unlike anything fresh lemon can deliver. This is North African cooking at its most aromatic, and it turns a simple fish day into a feast.

You do not need a tagine pot to make this. A Dutch oven or deep skillet with a lid works perfectly.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 600g firm white fish (cod, halibut, or sea bass), cut into large chunks
- 3 tablespoons olive oil
- 1 large onion, grated or very finely diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- Pinch of saffron threads, soaked in 2 tablespoons warm water (optional)
- 1 can (400g) crushed tomatoes
- 1 preserved lemon, pulp discarded, rind rinsed and diced fine
- 80g green olives (Castelvetrano or similar), pitted
- Large handful of fresh cilantro, chopped
- Large handful of fresh flat-leaf parsley, chopped
- Salt and black pepper to taste
- Couscous or crusty bread, for serving

METHOD

1. Heat the olive oil in a tagine, Dutch oven, or deep skillet over medium heat. Add the grated onion and cook for 6-8 minutes until very soft and beginning to caramelize.

2. Add the garlic, cumin, paprika, ginger, and turmeric. Stir for 1 minute until fragrant. Add the saffron with its soaking water if using.

3. Add the crushed tomatoes, preserved lemon, and olives. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens and the flavors meld.

4. Nestle the fish chunks into the sauce. Spoon some sauce over the top. Cover and cook over medium-low heat for 12-15 minutes until the fish is flaky and cooked through.

5. Scatter generously with cilantro and parsley. Serve directly from the pot with couscous or bread alongside.

NOTES

- Preserved lemons are available at Middle Eastern grocery stores or can be made at home (they take 3-4 weeks to cure). There is no substitute — fresh lemon juice will not give you the same flavor.
- The fish should be cut into large chunks — at least 5cm — so it does not disintegrate in the sauce.
- Chermoula (a Moroccan herb and spice paste) can be rubbed on the fish before cooking for extra depth. Blend cilantro, garlic, cumin, paprika, lemon juice, and olive oil.
- Serve this as the centerpiece of a fish-day meal with a simple salad of oranges and red onion.