Wednesday, May 19, 2010

Mediterranean Food and Travel: Morrocan Fish Tagine

Morrocan Fish Tajine

6 (4-ounce) skinless halibut or orange roughy fillets or any firm fish
1 large red pepper
3 large tomatoes
1 small bunch of parsley
1 small bunch of coriander/cilantro
4 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 cup olive oil
2 lemons, thinly sliced (boil them slightly before)
1 large yellow onion, thinly sliced
Salt and pepper to taste
handfull of large (kalamata) olives

Cut the fish into medium/large pieces.
Cut the pepper into slices.
Cut the tomatoes into lage cubes.
Cut the Onion into medium pieces
Combine all of the above in a bowl with the olive oil, spices, and crushed garlic cloves and refrigerate for about an hour or two.

Ideally you will have a tajine plate, but I use a normal earthenware oven tray that has slightly higher edges. Place the above preparation into the oven proof dish and place in a medium hot oven for 35 / 45 minutes. Check regularly until fish is fully cooked aand begins to flake.

Serve over Cous-Cous for a complete Morrocan dish.

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