Tajine of sea bass with bird cherry

4 servings

45 minutes

Tajine of sea bass with cherimoya is a harmony of Mediterranean aromas and rich flavors. This dish combines the tenderness of fish with the rich, spicy cherimoya paste made from cilantro, garlic, chili, and saffron. Marinated bass infused with spices simmers in a tajine with vegetables, preserved lemon, and white wine, creating a complex and balanced taste. The juicy texture of the fish pairs perfectly with fluffy couscous or bulgur, while fresh cilantro adds brightness. This recipe is inspired by Moroccan traditions where tajine is used for slow cooking to allow ingredients to reveal their full range of flavors. The dish is perfect for a cozy family dinner or festive table, enveloping the space in exotic aromas and immersing you in the atmosphere of distant lands.

Energy value per serving

• Calories: 501.6
• Proteins: 38.4g
• Fats: 28.8g
• Carbohydrates: 15.4g

Ingredients

• Coriander leaves: 1 bunch
• Sea bass fillet: 900 g
• Garlic: 3 clove
• Chili pepper: 1 pc
• Ground cumin (zira): 1 tbsp
• Olive oil: 5 tbsp
• Lemon: 1 pc
• Carrot: 2 pc
• Saffron: pinch
• Celery stalk: 2 stem
• Zest of preserved salted lemon: 1 tbsp
• Canned tomatoes in pieces: 1 jar
• Dry white wine: 150 ml
• Sea salt: to taste
• Red onion: 1 head
• Fish broth: 150 ml

Cooking steps

1. For the cheremula, take garlic and crush it with the side of a knife or a garlic press. Use a food processor to blend into a homogeneous mass: add garlic, cilantro (set aside some for garnish), and chili to taste, along with saffron, olive oil (2 tablespoons), lemon juice, and toasted cumin (can be replaced with ground).

   Required ingredients:

   • Garlic: 3 cloves
   • Coriander leaves: 1 bunch
   • Chili pepper: 1 piece
   • Saffron:  pinch
   • Olive oil: 5 tablespoon
   • Lemon: 1 piece
   • Ground cumin (zira): 1 tablespoon

2. Set aside 2-3 tablespoons of chokeberry for serving.

   Required ingredients:

   • Coriander leaves: 1 bunch
   • Saffron:  pinch
   • Olive oil: 5 tablespoon

3. Marinate pieces of perch in cheremula for 1-2 hours in the refrigerator.

   Required ingredients:

   • Sea bass fillet: 900 g

4. Heat oil in a tagine (or any other thick-walled pot) and sauté finely chopped onion, carrot, and celery until soft.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Red onion: 1 head
   • Carrot: 2 pieces
   • Celery stalk: 2 stems

5. Prepare salted lemon. Remove all the pulp and cut the remaining peel into strips.

   Required ingredients:

   • Lemon: 1 piece

6. Then add the peel of salted lemon, canned tomatoes, and 2 tablespoons of sorrel, mix well, cover with a lid and simmer on low heat for 10 minutes. Add wine and if there is not enough liquid, you can add fish broth or water.

   Required ingredients:

   • Zest of preserved salted lemon: 1 tablespoon
   • Canned tomatoes in pieces: 1 jar
   • Saffron:  pinch
   • Olive oil: 5 tablespoon
   • Dry white wine: 150 ml
   • Fish broth: 150 ml

7. Bring to a boil and simmer covered for 10-15 minutes, stirring constantly. Always on low heat. In a tagine, everything burns very quickly!

8. Add pieces of fish and simmer for 6-8 minutes until fully cooked

   Required ingredients:

   • Sea bass fillet: 900 g

9. Serve sprinkled with cilantro and drizzled with the remaining tablespoon of chokeberry.

   Required ingredients:

   • Coriander leaves: 1 bunch
   • Saffron:  pinch

10. Side dish options: couscous, bulgur, rice or salad.