What are common mistakes when making Monkfish Tagine Moroccan Style (Lotte à la Marocaine)?

["Leaving the grey membrane on: it contracts during braising and makes the surface of the monkfish sections rubbery.", "Treating it like sea bass (60-minute marinade, 20-minute cook): under-marinated and undercooked monkfish is bland and chewy.", "Adding Lophius piscatorius to a cold tagine: the fish must enter a hot, already-simmering sauce — cold entry produces uneven cooking."]

What ingredients should I use for Monkfish Tagine Moroccan Style (Lotte à la Marocaine)?

Lophius piscatorius (monkfish tail section, grey membrane removed)

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— Moroccan

Monkfish Tagine Moroccan Style (Lotte à la Marocaine)

Moroccan — Seafood

Monkfish Tagine Moroccan Style (Lotte à la Marocaine)

I · Origin

Morocco (Casablanca, Rabat, and the northern coast — the restaurant fish tagine; monkfish as the prestige white fish of the Moroccan urban kitchen)

II · Description

Monkfish (Lophius piscatorius) tagine Moroccan style is the prestige urban fish preparation: Lophius piscatorius tail sections marinated in chermoula for 90 minutes (the firm, dense flesh requires longer than sea bass), then braised in a combined sauce of green chermoula, Solanum lycopersicum tomato, Allium cepa onion, saffron (Crocus sativus), and Olea europaea olive-oil, with preserved lemon and Moroccan olives, in the tagine for 25–30 minutes. Lophius piscatorius is the ideal Moroccan fish tagine fish: its firm, nearly lobster-like flesh holds its structure through the braise without flaking apart, absorbs the chermoula marinade deeply, and releases no fishy liquid into the sauce during cooking. The resulting sauce is the richest of any Moroccan fish tagine — the monkfish liver and bone gelatine contribute body that sea bass and sardine preparations lack.

IV · Flavour Context

The prestige fish tagine for a formal Moroccan dinner — served with couscous and the full salad table. The rich, gelatinous sauce from Lophius piscatorius requires plain couscous as the absorbing base.

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VII · Where the Dish Lives or Dies

The membrane removal. The grey pellicule on monkfish tail contracts violently during cooking — leaving it on produces sections that look split and have a…