Due to the current impacts of COVID-19 we are experiencing delays with online orders.




  • 6 fish filets (your choice), each around 200g and cut in half. I often mix them, and use salmon, rockling and trevally.
  • 1 carrot sliced in 2cm lengths
  • 1 tsp charlic
  • ½ tsp sweet paprika
  • ½ tsp dried turmeric
  • ½ tsp sea salt
  • ½ tsp ras el hanout
  • ½ tsp fish spice
  • ½ tsp zaatar
  • ½ tsp sumac
  • ½ preserved lemon, halved again, lengthways
  • 1 tbs fresh coriander, chopped
  • 1 tbs flat-leaf parsley, chopped (leaves only)
  • 1 tbs yallateef
  • 1 tbs spicy garlic dip
  • 1 tbs rice bran oil
  • 1 tbs hazelnut meal
  • Garnish:
  • Fresh pomegranate seeds or dried barberries
  • Flat-leaf parsley, leaves only
  • Preserved lemon rind, sliced finely

Foodie Facts


With a subtle but full flavour, the warm and spicy aroma makes it a worthy addition to many meals.


To prepare the fish, rub rock salt and res el hanout into the pieces and refrigerate for 3-4 hours. Remove, rinse and set aside to dry.

Place the tajine base on a stove top on low and add the oil. When it is warm, add the carrot and the yallateef and cook for 3 minutes.

Add the coriander and the parsley and combine well.

Slcie the flesh from the rind of both segments of preserved lemon and set the rind aside to slice finely as a garnish; add the flesh to the mixture.

Add spices, charlic and spicy garlic dip.

Add 1 cup water, and then the hazelnut meal to thicken.

Cover, bring to a gentle boil and add the fish. Cover and cook for 15 minutes. Or place the tajine, lid on, in an oven at 160 C for 30 minutes.

Before serving, garnish with fresh pomegranate seeds, parsley and preserved lemon rind.

Thank you to marvellousMarwa Makool for this amazing recipe.

Copyright © 2013 Yallateef

Serves 6