20-Min Chermoula Fish Tagine
Bright, garlicky Moroccan fish with cilantro-parsley sauce, tomatoes, and olives in one skillet. Warm spices and citrus turn a weeknight dinner into something craveable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1 lb firm white fish fillets (halibut, cod, or striped bass)
- 1 cup fresh cilantro and parsley (roughly equal, chopped)
- 3 clove garlic cloves, minced
- 1 whole lemon (zested and juiced)
- ¾ cup canned diced tomatoes
- ½ cup pitted green or Castelvetrano olives
- ½ tsp cumin
Instructions
- 1
Mix cilantro, parsley, garlic, lemon zest, lemon juice, cumin, 2 tbsp olive oil, salt, and pepper in a bowl.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 3
Pat fish dry, season with salt and pepper, then sear 3 minutes per side without moving until golden.
- 4
Remove fish to a plate. Pour tomatoes and olives into the skillet, scraping up any browned bits.
- 5
Return fish to the skillet and spoon the herb sauce over the top, coating everything well.
- 6
Cover and simmer 3 minutes until sauce is glossy and fish flakes easily when poked.
Tools you’ll need
- large skillet (10–12 inch)
- cutting board
- chef's knife
- small bowl
- wooden spoon
- instant-read thermometer (optional)
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