Red Chermoula Tilapia with Carrots & Fennel

This tilapia recipe is inspired by Mourad’s Red Chermoula (p.89), a sauce he describes as a “seriously craveable flavor combination.” It’s true. I find myself wanting to devour this sauce over and over again, in so many different ways.


  • Tomato puree – 1 cup
  • Parsley – 1 tablespoon minced fresh parsley
  • Cilantro – 1 tablespoon minced fresh cilantro
  • Extra virgin olive oil – 1 tablespoon
  • Lemon rind – 1 tablespoon minced preserved lemon rind
  • Garlic – 1/2 tablespoon, minced
  • Smoked paprika – 1 teaspoon
  • Sweet paprika – 1/2 teaspoon
  • Cumin – 1 teaspoon, ground
  • Black pepper – 1/8 teaspoon, freshly ground
  • Sea salt – Pinch of sea salt
  • Carrots – 1 cup carrots cut into matchsticks
  • Fennel – 1 cup fennel cut into matchsticks
  • Tilapia – 2 filets tilapia


  1. Whisk together the tomato puree, parsley, cilantro, olive oil, lemon rind, garlic, smoked and sweet paprika, cumin, pepper and salt.
  2. Rinse the tilapia filets and pat them dry. Place them in a container and pour half the sauce over the tilapia, ideally submerging the filets in the sauce. Let the tilapia marinate in the refrigerator for up to 8 hours, or as little as 30 minutes.
  3. Preheat the oven to 450 degrees.
  4. Put the vegetables in a baking dish and layer them evenly along the bottom. Toss the other half of the sauce with the vegetables. Cover the baking dish with a lid or foil. Place the vegetables in the oven and bake them for 25 minutes, or until the are fork tender.
  5. Reduce the oven temperature to 375.
  6. Remove the tilapia from the refrigerator and rest the filets on top of the vegetables. Be sure to pour the sauce over the filets and vegetables too!
  7. Cover the baking dish and bake for about 12 minutes, or until the thickest part of the fish is flaky and white when pulled apart with a fork.
  8. Serve the Red Chermoula Tilapia with Carrots & Fennel over or alongside the Israeli Couscous.


Allergens: fish