Creating your own Moroccan Fish Tagine with Chermoula Sauce may seem intimidating, but by following these easy steps, you’ll have a delicious dish ready in no time:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat dry. Season lightly with salt and pepper, then set aside.
2. Make the Chermoula Sauce: In a bowl, combine the minced garlic, lemon juice, lemon zest, chopped cilantro, parsley, cumin, coriander, paprika, turmeric, and olive oil. Mix well until combined. Set aside.
3. Sauté the Vegetables: In a tagine or large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
4. Add Bell Pepper and Zucchini: Stir in the sliced red bell pepper and zucchini, cooking for an additional 5 minutes until slightly tender.
5. Add Tomatoes and Spices: Add the halved cherry tomatoes, cumin, coriander, paprika, turmeric, and optional red pepper flakes. Stir to combine, and sauté for another 3-4 minutes to allow the flavors to meld.
6. Layer the Fish: Place the seasoned fish fillets on top of the vegetable mixture. Drizzle half of the prepared chermoula sauce over the fish, making sure to coat all pieces.
7. Simmer: Cover the tagine or skillet with a lid and reduce the heat to low. Allow to simmer for 20-25 minutes or until the fish is cooked through and flakes easily with a fork.
8. Add Remaining Chermoula Sauce: Once cooked, remove the lid and drizzle the remaining chermoula sauce over the fish. Allow to warm for an additional 2-3 minutes.
9. Garnish: Remove from heat and garnish with extra chopped cilantro and parsley, if desired.

With these straightforward steps, your Moroccan Fish Tagine will be ready to wow everyone at your table!