Fez — Sardine tagine is one of those Moroccan dishes that turns humble ingredients into something deeply satisfying.
The key is a strong chermoula, fresh sardines, and slow cooking until the vegetables soften and the sauce thickens.
Ingredients
500 g fresh sardines, cleaned and deboned
2 tomatoes, sliced
1 onion, sliced
1 green pepper, sliced
2 potatoes, thinly sliced
3 tablespoons olive oil
1/2 preserved lemon, chopped, or juice of 1 lemon
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
3 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder or hot paprika
Salt
Black pepper
A little water
How to prepare it
Start by making the chermoula. In a bowl, mix parsley, cilantro, garlic, paprika, cumin, chili, preserved lemon or lemon juice, olive oil, salt, and black pepper. Coat the sardines with this mixture and let them sit for 15 to 20 minutes.
In the tagine, arrange the sliced onion, tomatoes, potatoes, and green pepper. Drizzle with a little olive oil and season lightly. Place the marinated sardines on top, then spoon the rest of the chermoula over everything. Add a small splash of water so the vegetables do not stick.
Cover the tagine and cook over low heat for about 35 to 45 minutes, until the potatoes are soft, the sardines are cooked through, and the sauce has reduced. Serve hot with khobz.
A simple tip
If you want a stronger flavor, let the sardines marinate longer. If you want more sauce, add extra tomato and a little more olive oil. The best version should be soft, juicy, and sharp with lemon and spice.
