Fish Tagine

Name: Fish Tagine
Ingredients: 1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish; One 1/2-inch piece fresh ginger, peeled and minced; 3 teaspoons sweet paprika; 1/4 cup fresh lemon juice; 1/2 cup extra virgin olive oil, plus more as needed; 1 1/2 to 2 pounds fillets of red snapper, halibut, grouper, sea bass, or other firm fish, cut into 4 equal portions; 3 garlic cloves, peeled; 1/4 teaspoon cayenne, or to taste; 5 small tomatoes, cored; 3 teaspoons ground cumin; Salt and black pepper to taste; 1 large onion, sliced; 1 lemon, thinly sliced crosswise; 1/4 cup olives, preferably green, pitted

14 ingredients

12 steps

Ingredients

1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish
One 1/2-inch piece fresh ginger, peeled and minced
3 teaspoons sweet paprika
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil, plus more as needed
1 1/2 to 2 pounds fillets of red snapper, halibut, grouper, sea bass, or other firm fish, cut into 4 equal portions
3 garlic cloves, peeled
1/4 teaspoon cayenne, or to taste
5 small tomatoes, cored
3 teaspoons ground cumin
Salt and black pepper to taste
1 large onion, sliced
1 lemon, thinly sliced crosswise
1/4 cup olives, preferably green, pitted

Directions

1

Preheat the oven to 350F.
2

Whisk together the first 5 ingredients in a shallow baking dish.
3

Place the fish in the marinade and turn to coat.
4

(Refrigerate if your kitchen is very warm.)
5

Place the garlic, cayenne, tomatoes, cumin, a large pinch of salt, and a sprinkling of pepper in a food processor and pulse until the mixture is coarsely chopped.
6

Oil the bottom of a casserole or baking dish.
7

Lay the onion slices across the bottom, then top with the tomato mixture.
8

Cover the pan with foil and bake for about 15 minutes, or until the mixture becomes juicy.
9

Remove the foil and lay the fish on top of the tomato mixture; sprinkle with salt and pepper.
10

Lay the lemon slices on top of the fish, then pour on the fish marinade; top with the olives.
11

Cover and bake for another 15 minutes, or until a thin-bladed knife passes through the fish with little resistance.
12

Garnish with additional parsley or cilantro and serve immediately.