The Institute of Post Conflict Development
The Story
Rihab Lamaachi
This Moroccan baked fish platter is especially popular in Essaouira, a historic Atlantic coastal city renowned for its fishing tradition and fresh seafood. The dish reflects the close relationship between the city and the ocean: freshly caught fish is traditionally marinated withchermoula (coriander, parsley, garlic, cumin, paprika, lemon and olive oil) and baked with vegetables such as potatoes, carrots, tomatoes and green peppers. In Essaouira, fish is an important part of everyday food culture, and large seafood dishes are often prepared for family meals and gatherings, highlighting the Moroccan tradition of sharing food around the same table. The city’s long-standing fishing heritage has made seafood one of the defining elements of its local cuisine.
Recipe
Moroccan Fish Platter
Ingredients:
1 whole fish or fish fillets
Potatoes
Carrots
Tomatoes
Green peppers
Mushrooms
Olives
Garlic
Coriander, Parsley
Lemon, Olive oil
Cumin, Paprika, Turmeric Salt and pepper.
Method:
1. Prepare the chermoula by mixing chopped coriander and parsley, garlic, lemon juice, olive oil and spices.
2. Marinate the fish for at least 30 minutes.
3. Arrange sliced potatoes and carrots in a baking dish and season them.
4. Place the fish on top and surround it with tomatoes, peppers, mushrooms and olives.
5. Add the remaining chermoula and a little olive oil.
6. Cover and bake at around 180–200°C, then uncover toward the end so the fish and vegetables become nicely roasted.
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