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Moroccan Tagine Sardine – MoroccanTagine


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I have been here since Saturday and have been devoting myself to my top choices exercises: eating, swimming, being apathetic and meeting with the family! I haven’t been cooking that much. When I am home (Morocco version), my mom cooks, I can help however she is the culinary expert, that is the govern and I adore it. This evening will comprise of swimming and making basboosa with my mother! I can hardly wait!

Appreciate this delightfully lemony and fragrant tagine. Praise the start of the sardine season the Moroccan way!


  • 1 kg fresh sardines, deboned and cleaned (heads removed)
  • 1 cup chermoula
  • 3 tablespoons preserved lemon flesh
  • 3 large potatoes, thinly sliced
  • 3 bell peppers (any colour), seeded and sliced into rings
  • 3 large tomatoes sliced
  • 1 large zucchini, sliced
  • Lemon slices (or chopped preserved lemon) for garnish
  • Chopped coriander for garnish


  • Finely chop the preserved lemon flesh and mix with the chermoula.
  • Using your hands, cover the sardines and the inside of the sardines with half of the chermoula. Set the rest of the chermoula aside. Place the fish in the fridge until ready to cook the tagine, the longer the sardines will marinate, the better.
  • When you are ready to cook the tagine, preheat the oven to 200 C (390 F).
  •  Criss-cross the potatoes, bell peppers, zucchini and tomatoes slices across a large ovenproof dish. Mix the rest of the chermoula with 2 tablespoons of water and spread across the vegetables making sure all the vegetables are covered with chermoula.
  •  Arrange the refrigerated sardines on top of the vegetables and top with lemon slices.
  • Cover the dish with foil and place in the warm oven for 30 to 35 minutes or until the potatoes are soft and the sardines are cooked.
  • Serve hot with crusty bread or warm couscous. Garnish with chopped coriander.
  • Sardine tagine with Chermoula
    Sardine tagine with Chermoula


To save time, ask your fishmonger to clean your fish.

Make sure the potatoes slices are not too thick, if they are too thick they will take longer to cook and the fish will dry out by the time they are cooked. I recommend using a mandolin to obtain thin slices.


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