Moroccan Fish Tagine With Tomatoes, Olives, And Preserved Lemons
Moroccan Fish Tagine With Tomatoes, Olives, And Preserved Lemons might be a good recipe to expand your main course collection. This recipe serves 6 and costs $3.34 per serving. One portion of this dish contains around 16g of protein, 11g of fat, and a total of 188 calories. A few people made this recipe, and 63 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up preserved lemons, garlic, fresh flat-leaf parsley, and a few other things to make it today. It is brought to you by Martha Stewart. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. Similar recipes are Chicken Tagine with Fennel, Preserved Lemons, and Green Olives, Moroccan Chicken with Preserved Meyer Lemons and Green Olives, and Fish Tagine with Preserved Lemon and Tomatoes.
Servings: 6
Ingredients:
1 large carrot, very thinly sliced
2 ribs celery, peeled and very thinly sliced
Sprigs fresh cilantro, for garnish
1 tsp coarse salt
1 1/2 tsps crushed hot red pepper
2 tsps cumin seeds
2 dried bay leaves, preferably Turkish
2 Tbsps chopped fresh cilantro
2 Tbsps coarsely chopped fresh flat-leaf parsley
3 cloves garlic
1 small green bell pepper, sliced into very thin rounds
1 lb monkfish fillet or thick slabs of halibut
3 Tbsps fruity extra-virgin olive oil
2 dozen Moroccan red or picholine olives, rinsed and pitted
4 wedges Preserved Lemons, rinsed, pulp and peel separated
1 Tbsp sweet paprika
1 lb red ripe tomatoes, peeled and thinly sliced
Equipment:
oven
tajine pot
Cooking instruction summary:
Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
Step by step:
1. Preheat oven to 300 degrees.
2. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery.
3. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula.
4. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
Nutrition Information:
covered percent of daily need
