Moroccan Baked Fish Tagine With Potatoes, Carrots, Tomatoes and Peppers Recipe

Name: Moroccan Baked Fish Tagine With Potatoes, Carrots, Tomatoes and Peppers Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 4 1/2 pounds (2 kilograms) sea bass, red snapper, or orange roughy, about 1 to 2 fish; 2 large carrots, cut into thin sticks; 2 large potatoes, peeled and thinly sliced; 3 to 4 tomatoes, thinly sliced; 2 green peppers, sliced into rings; 1 to 2 chili peppers; 1 to 2 lemons, sliced; Salt, to taste; Ginger, to taste; Freshly ground black pepper, to taste; 2 ounces red olives; 2 tablespoons chopped parsley, or chopped cilantro, for garnish; 1 large bunch cilantro, finely chopped; 4 cloves garlic, pressed or finely chopped; 2 tablespoons paprika; 1 tablespoon cumin; 1 teaspoon salt, or more for taste; 1 teaspoon ginger, optional; 1/2 teaspoon cayenne pepper; 1/4 teaspoon saffron threads, crumbled; 3 tablespoons vegetable oil; 2 tablespoons lemon juice, from 1 lemon

A classic Moroccan dish features chermoula-marinated whole fish baked with potatoes, carrots, tomatoes, and green peppers.

⭐ 4.6 (18 reviews) Prep: 30 minCook: 60 minTotal: 90 minYields: 6 servings

Category Tags:

Dinner Entree Main Course

Cuisine Tags:

Moroccan

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Ingredients

4 1/2 pounds (2 kilograms) sea bass, red snapper, or orange roughy, about 1 to 2 fish
2 large carrots, cut into thin sticks
2 large potatoes, peeled and thinly sliced
3 to 4 tomatoes, thinly sliced
2 green peppers, sliced into rings
1 to 2 chili peppers
1 to 2 lemons, sliced
Salt, to taste
Ginger, to taste
Freshly ground black pepper, to taste
2 ounces red olives
2 tablespoons chopped parsley, or chopped cilantro, for garnish

For the Chermoula:

1 large bunch cilantro, finely chopped
4 cloves garlic, pressed or finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt, or more for taste
1 teaspoon ginger, optional
1/2 teaspoon cayenne pepper
1/4 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
2 tablespoons lemon juice, from 1 lemon

Instructions

Preheat oven to 425 F (220 C).
Wash and dry the fish.
Prepare the chermoula marinade, adjusting seasoning and consistency as desired.
Reserve over half of the chermoula; marinate the fish with the rest, rubbing it inside and out. Let the fish marinate while preparing other ingredients or refrigerate for longer, then bring to room temperature.
Lightly oil a baking dish with olive oil.
Distribute carrots across the bottom of the dish.
Layer potato slices over carrots and season with salt, ginger, and pepper.
Place the marinated fish in the dish, then arrange tomato slices on and around it.
Thin the reserved chermoula with 1/4 cup water and olive oil, then spoon over the fish and vegetables.
Top with green pepper, lemon slices, chili peppers, and olives.
Cover with foil and bake for 25 minutes.
Remove foil and continue baking for 20-30 minutes until tender.
If pan liquids are not thick, pour them into a saucepan, reduce over medium-high heat until thickened, then return to the dish. Keep fish warm.
Garnish with chopped parsley and serve.

Nutritional Info (per serving)

Calories: 300 kcal

Carbohydrate: 51 g

Cholesterol: 9 mg

Fiber: 10 g

Protein: 10 g

Saturated Fat: 2 g

Sodium: 669 mg

Sugar: 14 g

Fat: 10 g

Unsaturated Fat: 0 g