Moroccan Fish Tagine

The fish with its veggies made a great dinner with couscous and some roasted summer squash.

 

Moroccan Fish Tagine with Pepper and Olives

 

1/2 cup vegetable oil

1/4 cup chopped fresh Italian parsley

3 large garlic cloves, chopped

3 tablespoons chopped fresh cilantro

1 tablespoon Hungarian sweet paprika

2 teaspoons ground turmeric

1/8 teaspoon crushed saffron threads

 

4 6-ounce white fish fillets (such as halibut or orange roughy)

 

1 pound carrots, peeled, thinly sliced

1 1/2 pounds tomatoes, thinly sliced

1 large onion, thinly sliced

1 lemon, thinly sliced

1 teaspoon salt

3/4 teaspoon ground pepper

1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips

24 brine-cured olives (such as Kalamata)

 

Additional chopped fresh Italian parsley, for garnish

 

 

Mix the vegetable oil, parsley, garlic, cilantro, paprika, tumeric and safforn. Coat both sides of fish with mixture and refrigerate for 2-4 hours.

 

Preheat oven to 350°F.

 

Place carrots in a 13x9x2-inch glass baking dish. Layer on half of tomatoes, half of onion and half of lemon. Season with half of salt and pepper.

 

Drain marinade from fish and reserve. Place fish in baking dish and later remaining tomato, onion and lemon on top.. Season with the rest of the salt and pepper. Arrange red pepper strips and olives decoratively over the top. Pour reserved marinade over. Cover with foil and bake 40 minutes.

 

Increase oven temperature to 400°F and bake until fish flakes easily and vegetables are tender, about 25-30 minutes. Garnish with additional parsley to serve.

 

Done