The Ultimate Baked Fish with Spiced Vegetables

This “Tawa” is a classic Moroccan feast. It features a large white fish marinated in a vibrant Chermoula sauce, baked on a bed of seasoned vegetables until perfectly tender and full of flavor.

​🛒 Ingredients

🐟 The Fish: 1 large Whole Fish (Sea Bream, Sea Bass, or Snapper) cleaned and scored.
​🌿 The Chermoula: A mix of fresh Cilantro and Parsley + 🧄 4 Cloves of Garlic + 🍋 Lemon Juice.
​🏺 The Spices: 🔴 Paprika + 🌶️ Cumin + 🟡 Turmeric + 🧂 Salt & Black pepper + 🫒 Olive oil.
​🥕 The Veggies: 🥔 Potatoes (sliced) + 🥕 Carrots (sliced) + 🍅 Tomatoes + 🫑 Bell Peppers (rounds).
​🍋 Garnish: Preserved Lemon strips + 🌶️ Hot Chili pepper + 🫒 Olives (Red or Green).

​👨‍🍳 Preparation

1. The Magic “Chermoula” Marination 🌿
   ​In a small bowl, combine finely chopped cilantro and parsley 🌿, crushed garlic 🧄, lemon juice 🍋, olive oil 🫒, and all the spices 🏺. Rub this vibrant green paste all over the fish 🐟, making sure to get it into the scores (cuts). Let it marinate for at least 30 minutes to soak up the flavors.

2. Layering the Vegetable Bed 🥕
   ​In a baking tray, arrange a layer of sliced carrots 🥕 and potatoes 🥔 (you can pre-toss them in a bit of the remaining Chermoula for extra taste). Place the marinated fish 🐟 on top of the vegetables. Decorate with tomato 🍅 slices, bell pepper 🫑 rings, and preserved lemon 🍋.

​3. The Slow Oven Roast 🥖
​Add a small splash of water to the tray (avoid pouring it over the fish so you don’t wash off the spices). Cover with parchment paper and bake at 200°C for 30-40 minutes. Remove the cover for the last 10 minutes, add the olives 🫒 and hot chili 🌶️, and let the top get a beautiful golden roast.