Description
The Moroccan Fish Tagine with Ginger & Saffron is a symphony of flavors that elegantly combines the freshness of the sea with the warm, aromatic spices of North Africa. Each component, from the delicately flavored fish to the vibrant tomato sauce and the subtle hint of preserved lemon, works in harmony to create a dish that is both comforting and exotic.
Ingredients
¼ cup minced fresh flat-leaf parsley
2 tablespoons minced fresh cilantro
½ cup olive oil
2 teaspoons sweet Hungarian paprika
8 threads Spanish saffron, crushed
1 teaspoon ground ginger
1 lemon
4 six-ounce boned fish fillets (e.g., tilapia)
4 large tomatoes
2 large garlic cloves, pressed
1 teaspoon ground cumin
Salt and pepper to taste
2 carrots, peeled, sliced diagonally ¼-inch
1 onion, thinly sliced
1 tablespoon preserved lemon pulp
12 green and/or black olives, pitted
Fresh parsley and/or cilantro leaves for garnish
Instructions
Mix parsley, cilantro, olive oil, paprika, saffron, and ginger in a large bowl. Add juice from half a lemon. Coat fish fillets with mixture, cover, and refrigerate for 1 to 2 hours. Slice the remaining lemon half into thin slices.
Blanch tomatoes in boiling water for 10 seconds each, then peel. Seed and chop tomatoes, reserving the juice.
Cook tomatoes, juice, garlic, and cumin in a saucepan until thickened. Season with salt and pepper.
Preheat oven to 350°F. Layer carrots and onions in a casserole, cover with tomato sauce, and bake for 30 minutes.
Add fish fillets on top of the vegetables, add preserved lemon pulp and lemon slices, and bake uncovered for 20-25 minutes until fish is flaky.
Garnish with fresh herbs and serve over couscous if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350