This fish tagine is just bursting with morrocan flavour.
This combination of spice, in addition to the preserved lemon pulp will bring you to the heart of Morocco with just one mouthful of fish tagine.
A tagine is a dish named after the conical earthenware pot in which it is cooked. However, if you do not have a tagine pot, you can use a regular casserole dish for this recipe. You can use any firm white fish for this recipe. Halibut, monkfish or cod would all work very well in this recipe, as would snapper, swordfish and haddock. You could even use a mix of different fish, depending on what you have at home.
For this recipe you will need:
- 4 white fish fillets
- 4 large tomatoes
- 2 garlic cloves, pressed
- 2 carrots, peeled & sliced
- 1 onion, thinly sliced
- 1 tbsp preserved lemon pulp
- 12 pitted olives
- 1/2 lemon, sliced
Plus these for the marinade:
- 1/2 lemon, juiced
- 1 tsp ground ginger
- 8 threads crushed Spanish saffron
- 2 tsp sweet paprika
- 1/2 cup olive oil
- 2 tbsp fresh coriander, minced
- 1/4 cup fresh flat leaf parsley, minced
Begin by making your marinade. Mix all the ingredients in a large bowl until well combined. Coat the fish fillets in the marinade, then leave them covered in the fridge for at least on hour (preferably 2!).
Next, boil water in a large saucepan. Boil the tomatoes for 10 seconds each and then remove them from the water with a slotted spoon. This will make them easier to peel once at room temperature. Cut the tomatoes in to quarters and remove the seeds. Place the seeds in a strainer and by rubbing them with a big spoon, press the juice in to a bowl. Chop the tomatoes and add them to the bowl, then mix in the cumin and garlic. Transfer the tomato mixture to a saucepan over a medium heat for about 10 minutes, stirring and mashing as the sauce thickens. Season it with salt and pepper, and then set aside.
Layer the bottom of a casserole dish with the carrot and onion slices until completely covered, and then coat with the tomato sauce. Cover the dish with foil tightly, and bake in the oven at 350F for half an hour, until the carrots and onions are soft. Take the dish out of the oven and remove the foil. Reserving the marinade, place the fish fillets on top of the onions and carrots. Top each fish fillet with 2 lemon slices and some preserved lemon pulp.
Pour the reserved marinade over the whole dish, and arrange the olives evenly around the dish. Bake the fish tagine uncovered for another 20-25 minutes, until the fish is opaque and flaky throughout. Lastly, garnish the fish tagine with some parsley and coriander, and serve with couscous!
Original recipe from cook and be merry