Maroccan Halibut with Preserved Lemon

This fish tagine is by far my favorite way to cook halibut. The fish is marinated in a chermoula, a marinade used in Algerian, Moroccan and Tunisian cooking, which gives it an excellent flavor. The preserved lemons give the dish an unusual and delightfully different taste. hal maroc plate2


  • 2-3 cloves of garlic, pressed
  • 1/4 teaspoon red pepper flakes


  • small bunch of cilantro, chopped
  • 1-2 teaspoons of ground cumin
  • Juice of one lemon
  • Pinch of saffron
  • 1 teaspoon of salt
  • 2-3 tablespoons of olive oil


Combine garlic, red pepper flakes, cumin, saffron, salt and cilantro in pestal and pound with a mortar until pasty and well mixed. Add lemon juice and oil. Cover fish with the marinade and marinate in the refrigerator for 1 - 2 hours.

Main Dish:

  • 2 pounds fresh halibut, skin remove, cut into large chunks
  • 4 carrots finely chopped

    Cooking the fish.

  • 1/2 preserved lemon, finely chopped
  • 1 large can/jar of tomatoes with juice, cut into large chunks
  • 1 red onion, finely chopped
  • 2-3 tablespoons of olive oil
  • 2/3 cup of white wine
  • Salt and pepper to taste


  1. Heat oil in a heavy casserole dish such as a LeCreuset pot.
  2. Stir in onions and carrots and saute until soft.
  3. Add the preserved lemon and tomatoes with liquid. Cook on low flame for about 10 minutes.
  4. Add wine. Briefly bring liquid to a boil, cover pot and simmer for 15 minutes.
  5. Add fish, cover well with veggies and liquid (add small amount water if needed)
  6. Cook gently until fish is done, 6-8 minutes.
  7. Season to taste

Serve with couscous and veggies.

Serves 4 people

Bon Appetit!