200 gram white fish such as cod or monkfish, cut into chunks
1 medium red ripe tomato
1 small green bell pepper
1 small carrot
1 small potato
As required A handful of green olives
1 bay leaf
As required Charmoula marinade
2 tablespoon olive oil
1 tablespoon Lemon juice
1 crushed garlic clove
1 tablespoon tomato paste
1 tablespoon finely chopped flat leaf parsley and cilantro, mixed
1/4 teaspoon Paprika
1/4 teaspoon Ground Ginger
1/4 teaspoon ground cumin
As required Salt and pepper
Directions: Fish Tagine Recipe
STEP 1.Prepare the vegetables thinly slice the tomato, peel, and thinly slice carrot, lemon, and potatoes. Trim off the ends, seed, and slice into thin strips the green bell pepper.
STEP 2.To make the chermoula, combine all the marinade ingredients in a large bowl and mix well.
STEP 3.Add the fish chunks to the bowl and rub with the chermoula, cover the bowl and let the fish marinate for 10 minutes.
STEP 4.Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the chermoula marinades over the carrot and tomato slices.
STEP 5.Add the fish pieces accordingly on top of the tomato slices. Admirably decorate the vegetables on top and around the fish pieces. Pour the rest of the chermoula marinade over the vegetables.
STEP 6.Cover the tagine and cook it on a medium flame for 20 minutes. Add a bay leaf to the sauce and scatter the olives around. Cover and let it cook for another ten minutes. Serve hot with crusty bread.
calories per serving
30 g Fat37 g Protein55 g Carbs17 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment