Sea Bream Tagine

I'm usually not big on cooked fish, especially cooked white fish. I find it tricky to get a juicy, pearly-white fish. I simply heard wonders about this particular Tagine, and I was intrigued. The very same week, I went to the nearby Arabic stores near where I live, at Porte de Clignancourt, and bought my first tagine ! I will say this : this Sea Bream Tagine lived up to its reputation. I'm so grateful for my colleague and his recommendation -Anass, if you ever stop by, thanks !! To put it plainly, this Sea Bream was amongst the best fishes I have ever eaten. The closed tagine kept it fully moist, with a very indirect cooking, since the fish sat on top of all the veggies, far from the base heat. The full fish, with its bones and head, was far more flavourful than a simple fillet. And of course, the lemony Sharmoula, besides seasoning the tender vegetables, infuses the fish with a delicate freshness and needed tang. There are only a few simple steps to this Sea Bream Tagine :

• make a quick Sharmoula ;
• marinade your fish with Sharmoula ;
• cut up your veggies ;
• assemble it all in your Tagine and cook away !

You will feel so glad once this low-effort meal is ready, with all its fragrances wafting through your home.

Sea Bream Tagine - Recipe

Tagine 101 - For Tagine new users

• Choosing the right Tagine
  • Use a clay or earthenware tagine, preferably unglazed. This allows the vessel to breathe and develop flavor over time.
  • Avoid varnished/glazed interiors (unless certified food-safe), as some glazes may contain toxic substances.
  • Look for traditional Moroccan tagines labeled as suitable for cooking—not just decorative.
  • Choose the size based on servings; a 30–35 cm (12–14 inch) base is great for 4–6 people.
• Seasoning a New Tagine (especially unglazed clay)
  • Submerge the entire tagine (lid and base) in water for 12–24 hours before first use. This strengthens the clay. You can use your sink, a large bucket, or your bathtub !
  • Remove from water and let it dry completely, around 6 hours at least.
  • That's it ! And don't forget to coat the inner base of your tagine with olive oil before using.

Ingredients - Pieces of advice

• Fish :
  • Sea bream is a popular choice for tagine because of its firm, white flesh, mild but slightly sweet flavor, and ability to hold its shape during slow cooking. It complements the rich, spiced, and citrusy flavors of Moroccan tagine without overpowering them.
  • If you need to replace sea bream, use sea bass or snapper.
• Veggies :
  • Feel free to play around with the veggies ! Favourites for the tagine, apart from those listed here, comprise carrots and sweet potato. Try to adjust depending on the season !
  • I absolutely love olives here, but you can skip them if you don't like it. I recommend using purple olives, ideally, but you can also use green ones or black ones.
  • Salt is your friend here ! It is important to salt both your veggies and your fish properly to end up with a tasty tagine.
• Sharmoula : Unskippable here ! Here it my Sharmoula recipe.

Off to your kitchen now !