Sardine Tagine with Vegetables

If your sardines are not already cleaned, you must prepare them first. Rinse the sardines under cold running water. Using a sharp knife or kitchen scissors, make an incision along the belly from head to tail and remove the innards. Rinse the cavity thoroughly under cold water, removing any remaining bits. Scale the fish by scraping from tail to head with the back of a knife or a fish scaler - work in the sink as scales will fly. Remove the heads by cutting just behind the gills, or leave them on if you prefer traditional presentation. For easier eating and better marinade penetration, you can butterfly the sardines: after gutting and cleaning, use your fingers or a small knife to gently separate the flesh from the backbone, then carefully pull out the backbone from head to tail, leaving the fish opened flat. Rinse the cleaned sardines one final time and pat completely dry with paper towels. Dry fish is essential for the chermoula to adhere properly. Arrange the cleaned sardines in a single layer on a large plate or tray.

Thoroughly wash and dry the fresh cilantro and parsley. Remove the tough stems but leave tender stems attached - they contain flavor. Roughly chop the herbs. Peel the garlic cloves. If using preserved lemon, rinse it and remove the pulp, keeping only the peel. In a food processor or blender, combine the chopped cilantro and parsley, garlic cloves, preserved lemon peel, two tablespoons of ground cumin, one tablespoon of paprika (smoked if available), one teaspoon of ground coriander, half a teaspoon of cayenne pepper if using, the zest of one fresh lemon, three tablespoons of fresh lemon juice, one teaspoon of salt, and half a teaspoon of black pepper. Pulse several times to chop, then with the motor running, drizzle in half a cup of good olive oil through the feed tube. Process until you have a thick, relatively smooth paste - some texture is fine, but it should be well-blended and cohesive. Taste and adjust seasoning, adding more salt, lemon juice, or spices as needed. The chermoula should be intensely flavored, vibrant green, and aromatic. Transfer about two-thirds of the chermoula to a large bowl and reserve the remaining one-third for the vegetable layer.

Add the cleaned, dried sardines to the bowl containing two-thirds of the chermoula. Using your hands, gently but thoroughly coat each sardine with the chermoula, making sure to get the marinade inside the cavities and coating both sides if butterflied. Handle the delicate fish carefully to avoid tearing the flesh. Once all sardines are well-coated, cover the bowl with plastic wrap or transfer to a container with a lid. Refrigerate for at least thirty minutes, or up to two hours for deeper flavor penetration. This marination time allows the aromatic chermoula to permeate the fish, seasoning it thoroughly and adding protective moisture for cooking. Do not marinate longer than two hours, as the acid in the lemon juice will begin to 'cook' the fish, affecting its texture.

While the sardines marinate, prepare your vegetables. Peel the potatoes and slice them into rounds about one-quarter inch thick - not too thin or they will disintegrate, not too thick or they will not cook through. Slice the onions into thin half-moons. Core and seed the bell peppers, then cut them into thick strips about half an inch wide. Slice the tomatoes into thick rounds, about half an inch each. If using carrots, peel and cut into thick diagonal slices. Keep each vegetable separate as they will be layered strategically. Season the sliced vegetables lightly with salt and pepper. Pit the olives if they are not already pitted.

Prepare your tagine pot or a large, wide, oven-safe dish with a lid (a Dutch oven or deep skillet with lid works well). Drizzle the bottom with two tablespoons of olive oil, spreading it to coat evenly. Create the first layer with the sliced potatoes, arranging them in overlapping concentric circles or rows to cover the entire bottom of the tagine. This potato layer is crucial - it acts as a protective bed for the sardines, prevents them from sticking, and absorbs the delicious cooking liquids. Sprinkle the potato layer with a pinch of salt, pepper, and a small amount of ground cumin. Next, scatter the sliced onions over the potatoes, distributing them evenly. Drizzle another tablespoon of olive oil over the onion layer. This foundation will soften during cooking and create a flavorful base.

Remove the marinated sardines from the refrigerator. Arrange them in a single layer over the potato and onion base, laying them side by side in neat rows or in a circular pattern radiating from the center. If you have butterflied sardines, place them opened flat. If whole, arrange them in one direction for neat presentation. They should fit snugly but not be crammed - some overlap is fine. Spoon any remaining chermoula from the marinating bowl over the sardines, distributing it evenly. This layer of chermoula-coated sardines will infuse everything with flavor as it cooks. At this point, the tagine is beginning to take its characteristic layered form.

Arrange the sliced tomatoes over the sardines in an overlapping pattern, creating a complete layer that covers the fish. The tomatoes provide moisture and acidity, protecting the sardines from drying out. Season the tomato layer lightly with salt, pepper, and a pinch of cumin. Next, arrange the bell pepper strips over the tomatoes in an attractive pattern - you can alternate colors for visual appeal, creating a beautiful mosaic. Take a few spoonfuls of the reserved chermoula and dot it over the vegetables, distributing it around the tagine. Drizzle with another two tablespoons of olive oil. The layering is almost complete, and you should have a colorful, aromatic stack of vegetables and fish.

Scatter the pitted olives over the top of the vegetable layers, distributing them evenly across the surface. Add any optional ingredients such as preserved lemon quarters tucked into the layers, or a pinch of saffron threads scattered on top. Drizzle with one final tablespoon of olive oil. Season the top layer lightly with salt and pepper. Add a quarter cup of water or fish stock around the edges of the tagine - just enough to create steam and prevent sticking, but not so much that the dish becomes soupy. Cover the tagine with its conical lid, or if using a Dutch oven or skillet, cover tightly with a lid or heavy-duty aluminum foil. Place the tagine on the stovetop over medium-low heat. Allow it to come to a gentle simmer - you should see steam escaping from under the lid after about ten minutes. Once simmering, reduce heat to low.

Allow the tagine to simmer very gently over low heat for forty to forty-five minutes without lifting the lid for the first thirty minutes. The trapped steam creates a moist cooking environment that gently cooks everything. After thirty minutes, carefully lift the lid and check the progress. The potatoes should be nearly tender when pierced with a knife, the tomatoes should have broken down into a sauce, and the sardines should be opaque and cooked through. If the tagine seems dry, carefully add a few tablespoons of water around the edges. If there is too much liquid, leave the lid off for the final ten to fifteen minutes to allow excess moisture to evaporate. Continue cooking until the potatoes are completely tender, the vegetables are soft, and the sardines are cooked through but still holding their shape - they should flake easily but not be falling apart. The sauce should be slightly thickened and coating the vegetables.

Once everything is cooked through and tender, remove the tagine from heat. Let it rest, covered, for five to ten minutes. This resting period allows the flavors to settle and meld, and makes serving easier as everything sets slightly. While the tagine rests, chop fresh cilantro and parsley for garnish. After resting, carefully remove the lid - steam will escape, so be cautious. Sprinkle the freshly chopped herbs generously over the top of the tagine for color and a burst of fresh flavor. If desired, add a final drizzle of high-quality olive oil for richness and shine. Squeeze fresh lemon wedges over the top just before serving for brightness. The tagine should be aromatic, colorful, and inviting, with the layers still visible and the sardines intact.

Sardine tagine is traditionally served directly from the cooking vessel, brought to the table in the tagine pot for dramatic presentation. Place the hot tagine on a trivet or protective surface in the center of the table. Provide individual plates and serving spoons. To serve, carefully scoop portions that include some of each layer - potatoes from the bottom, sardines, vegetables, and sauce. The layers will have melded somewhat during cooking, which is perfect. Serve with plenty of crusty bread for sopping up the delicious sauce, or with couscous as a bed for the tagine. Provide lemon wedges on the side for those who want additional brightness. Traditionally, tagines are communal dishes with everyone eating from the shared pot, though individual plates are also common in modern service.