Description
Succulent Moroccan fish tagine combines tender white fish with aromatic ginger and delicate saffron threads. Fragrant spices and preserved lemons create a complex, layered dining experience that transports you to North African culinary landscapes.
Ingredients
Scale
- 4 fillets fish (6 oz / 170 g, e.g., tilapia)
- 4 tomatoes, large
- 2 carrots, peeled, sliced diagonally ¼-inch
- 1 onion, thinly sliced
- 12 olives, green and/or black, pitted
- ½ cup olive oil
- 1 lemon
- 1 tbsps preserved lemon pulp
- 2 tsps sweet Hungarian paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 8 threads saffron, Spanish, crushed
- ¼ cup parsley, fresh, flat-leaf, minced
- 2 tbsps cilantro, fresh, minced
- 2 garlic cloves, large, pressed
- Salt and pepper to taste
- Parsley and/or cilantro leaves, fresh, for garnish
Instructions
- Marinade Preparation: Whisk parsley, cilantro, olive oil, paprika, saffron, and ginger together in a spacious mixing bowl, incorporating fresh lemon juice to create a vibrant, aromatic blend.
- Fish Marination: Thoroughly coat fish fillets in the prepared marinade, then refrigerate for 1-2 hours to allow flavor infusion, enabling deep seasoning.
- Tomato Sauce Development: Briefly blanch tomatoes to remove skin, then chop while preserving juice. Combine with garlic and cumin in a saucepan, simmering until the sauce thickens and reduces, seasoning with salt and pepper.
- Vegetable Foundation: Layer thinly sliced carrots and onions in a ceramic baking dish, covering evenly with the prepared tomato sauce. Bake at 350°F for 30 minutes until vegetables soften.
- Fish Integration: Delicately place marinated fish fillets over the partially cooked vegetables, strategically positioning preserved lemon pulp and lemon slices around the fish.
- Final Baking: Continue baking uncovered for 20-25 minutes until fish becomes perfectly flaky and translucent, ensuring a tender, well-infused Moroccan culinary experience.
- Presentation: Garnish with fresh herbs and serve alongside fluffy couscous, bringing the vibrant flavors of Morocco to the dining table.
Notes
- Marinating Magic: Allow fish to soak in zesty herbs and spices for 1-2 hours to maximize flavor absorption and tenderness.
- Tomato Technique: Blanch tomatoes briefly to remove skins easily, preserving natural juices for a rich, authentic sauce base.
- Temperature Precision: Maintain consistent 350°F oven temperature to ensure even cooking and prevent fish from becoming dry or overcooked.
- Herb Freshness: Sprinkle chopped fresh herbs just before serving to elevate aroma and provide a vibrant, final flavor burst.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg