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Moroccan Fish Tagine with Peppers and Olives

1/2 c Vegetable oil
1/4 c Chopped fresh Italian parsley
3 lg Garlic cloves; chopped
3 tb Chopped fresh cilantro
1 tb Hungarian sweet paprika
2 ts Ground turmeric
1/8 ts Crushed saffron threads
4 White fish fillets; (such as halibut or orange roughy) (6-ounce)
1 lb Carrots; peeled, thinly sliced
1 1/2 lb Tomatoes; thinly sliced
1 lg Onion; thinly sliced
1 Lemon; thinly sliced
1 ts Salt
3/4 ts 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


Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.

Preheat oven to 350F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.

Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.

Increase oven temperature to 400F. And bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

Serves 4.


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