Tagine is an authentic Moroccan dish that has hundred ways of preparing it. Sure you will enjoy this version of preparation with fish, tomatoes, carrots and olives.
Moroccan Fish Tagine with Peppers and Olives
- 1/2 cup vegetable oil
- 1/4 cup chopped fresh Italian parsley, plus for garnish
- 3 large garlic cloves, chopped
- 3 tbsp fresh cilantro, chopped
- 1 tbsp Hungarian sweet paprika
- 2 tsp ground turmeric
- 1/8 tsp crushed saffron threads
- 4 (180 g each) white fish fillets (halibut or orange roughy)
- 450 g carrots, peeled, thinly sliced
- 600 g tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 1 lemon, thinly sliced
- 1 tsp salt
- 3/4 tsp ground pepper
- 1 medium-size red bell pepper, sliced into strips
- 24 brine-cured olives
- Combine the oil, parsley, garlic, cilantro, paprika and turmeric in a large bowl.
- Add the fish fillets and toss to coat.
- Place in the fridge for 1 hour, turning 1-2 times.
- Preheat oven to 175 °C.
- Place the sliced carrots on bottom of ovenproof roasting pan.
- Place half of tomatoes on top, followed by a layer of half of onion and lemon. Season with salt and pepper.
- Remove the fish from the marinade, reserving it, and arrange over the lemon and onion slices. Layer the fish with the remaining tomatoes, onion and lemon slices. Season with salt and peppers and add red pepper and olives on top. Spoon the marinade over, cover with aluminum foil and cook in the oven for 35 minutes.
- Then increase the temperature to 200 °C and continue cooking until the vegetables soften and the fish flakes easily, about 20 minutes.
- Serve warm garnished with fresh parsley leaves.