Sea Bass with Apples

Serves 4 to 6

Cooking time: 30 minutes

Start to finish time: 50 minutes


Different varieties of apples can be used for this recipe. Basically, all green or yellow varieties that are suited for cooking can be used. Below are a few suggestions:

Calville Blanc D”Hiver apples

Your ideal apple for cooking. It originated in France in the 17th century from a chance seeding. Calville Blanc D’hiver is known for its lumpy shape, a dotted orange-red blush, a sweet yet mildly sour aroma and high vitamin C content.

Grimes Golden

Medium-sized apple with a more even round shape and an opaque yellow skin scattered with russet dots. A dense firm fruit with citrusy crisp.

Maiden blush

Is one of the oldest American apples. It is rather flat and has a thin, but tough, smooth, waxy yellow skin with a crimson blush. It is adequate for cooking, drying or making cider. But, it leaves something to be desired when eaten fresh.


A whole Sea bass weighing 1kg (approximately)

2 Tablespoons Argan oil + 2 Tablespoons ( or olive oil)

1 Large onion diced

1 Cup flat leaf parsley chopped

½ Cup chives chopped

½ Cup lemon juice

6 Garlic cloves grated

2 Teaspoons dried oregano leaves

6 Threads of saffron

2 Teaspoons paprika

2 Teaspoons salt

1 Fresh lemon

1kg Calville Blanc D’Hiver apples

½ Cup of water

½ Teaspoon cinnamon powder

100g Black or red raisins


The fish must be previously cleaned and the head left on. I recommend not cutting off the fins, it will look better and it is much easier to take them off when the fish is cooked, without leaving any broken bones. If the fish is not scaled, refer to the “How To” page for the instructions on how to scale a fish.

Fish marinade (Tsharmila): In a small bowl, combine chopped cilantro, chopped chives, grated garlic, lemon juice, saffron threads, oregano leaves, paprika, salt and 2 tablespoon of Argan oil.

Place the fish on an oblong dish. Pour the marinade over it, and using your hand, rub it all over the fish, including inside it’s abdominal cavity.

Place the fish Tagine on a low heat for 15 minutes while you prepare the apples. Increase the heat to medium and pour 2 tablespoon of oil in it. If you are using a different type of cookware, there is no need to pre-heat it for 15 minutes.

Wash the apples. Remove any stems. Cut the apples in half and core them. If your apples are medium-large, cut them in quarters. Do not peel the apples.

Throw the diced onion in the Tagine and place the fish on top. Pour the remaining “Sharmoula” over it and top it with slices of fresh lemon.

Arrange the apples in the Tagine. Add 1 cup of water and sprinkle the apples with cinnamon powder. Place the Tagine lid on and cook for 20 minutes.

Soak the raisins in hot water for 10 minutes, then drain the water away.

Add the raisins, on top of the fish and apples, in the Tagine. Make sure there is enough broth to cook for another 10 minutes. If not, add ¼ cup of water. Drizzle with the remaining 2 tablespoons of Argan oil or olive oil. Place the lid back on the Tagine.

Serve with warm bread or steamed rice.