Moroccan Fish Tagine Jamie Oliver Recipes

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES

Moroccan Fish Tagine with Peppers and Olives image

Categories Fish Herb Olive Tomato Bake Marinate Spice Saffron Bell Pepper Spring Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Ingredients

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

Steps:

Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Preheat oven to 350°F. 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 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

MOROCCAN FISH TAGINE

Moroccan Fish Tagine image

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Provided by winechef

Categories Seafood Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

Ingredients

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

Steps:

Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g

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