# @dinnerswithdave_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DFsvOGFxC1D
- **Gondola URL:** https://gondola.cc/posts/65404726-dinnerswithdave-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/622ab9d8d3.jpg
- **Posted:** 2025-02-05T17:31:57.000+00:00
- **Account Owner:** Dave Patera (@dinnerswithdave_) — https://gondola.cc/dinnerswithdave_

## Caption

Anchovy Tagra:  A delicious combination of briny anchovies cooked in chermoula and tomatoes.  Tagra refers to the shallow earthenware dish that’s found in the North of Morocco.  This can also be prepared in a tagine or a heavy skillet.  Here’s how to make it at home: 

For The Chermoula 
5 cloves garlic
3/4 cup fresh cilantro, finely chopped
1T paprika
1T ground cumin
1t dried thyme
1/2 tsp black pepper
1/4c fresh lemon juice
5T mina Moroccan olive oil, plus extra for drizzling 
1.5t mina spicy harissa 
1T tomato paste 
Salt, to taste

For The Tagra 
14 Fresh Anchovies Filets, cleaned 
3 Tomatoes, peeled and sliced into rounds 
1 lemon slice 
2 bay leaves 
1 chili pepper 

Preheat oven to 375 degrees.

Make chermoula marinade by combining all ingredients using a mortar & pestle or food processor until it resembles a paste.  Adjust for seasoning.

Dredge each side of the anchovy filets in the chermoula and set aside. 

Arrange the tomato slices in the bottom of a tagra or tagine. Top with remaining chermoula marinde and spread evenly over the tomatoes.  Place the anchovy fillets in a single layer skin side up in the targa.  Top with a drizzle of olive oil, a sprinkle of salt, lemon slice, chili and bay leaves. 

Cover tightly and bake in a 375 degree oven for 35-40 minutes, until the fish is cooked and the tomatoes are soft.  Remove the lid, raise heat to 400 degrees and cook for another 5-10 minutes until bubbling and the tomatoes have started to caramelize. 

Serve with warm, crunchy bread and enjoy! 
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## Stats

- **Views:** 96,775
- **Likes:** 9,468
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- **Comments:** 404

## Tags

marocaine, moroccanblogger, marocain, tagine, tangier, recipe, northafrican, moroccanfood, anchovy, moroccantradition, moroccan, mina, tetouan, tagra, dinnerswithdave, traditionalfood, moroccancuisine, morocco, moroccanvibes, foodforfoodies, foodblogger

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