Tagine of blue-eye, trevalla with chermoula, olives and okra

Karen Martini
Tagine of blue-eye trevalla with chermoula, capsicum, celery and okra.
Tagine of blue-eye trevalla with chermoula, capsicum, celery and okra. Photo: Marcel Aucar

A traditional earthenware tagine is a beautiful way to slowcook meat, and more delicate proteins like fish. The blue-eye in this dish both bakes and gently steams, making for succulent and tender flesh. This dish was inspired by a recent trip to Marrakesh. If you don't have a tagine, use a covered saute pan.


3 x 200g thick fillets blue-eye trevalla, skin on

1 recipe chermoula (recipe here)

Extra virgin olive oil

1 white onion, cut in rings

1 green capsicum, cut in rings

1 large tomato

2 handfuls of celery leaves

1 unwaxed lemon, cut in rounds

12 okra, blanched for 3 minutes

1 handful of black olives

Salt flakes


1. Coat the fish in three quarters of the chermoula and leave to sit for 20 minutes at room temperature.

2. Place the tagine over a medium heat. Once warmed through, add a splash of oil and quickly fry the onion and capsicum (just to coat in oil and slightly soften). Remove half the onion and capsicum and and lay the fish on top of the remainder. Turn the heat to low and place the reserved onion and capsicum on top.

3. Coarsely grate the tomato over the fish, sprinkle over some of the celery leaves and top with the lemon, okra and olives. Season and turn the heat up to medium. Add a small splash of water, spoon over the rest of the chermoula and cook with the lid on for 20 minutes.

4. Once cooked, remove the lid, sprinkle over the remaining celery leaves and serve in the dish with plenty of couscous.

Drink: A soft southern French rose or a light and juicy red wine but nothing with too much grip.