Fish Tagine with Tomatoes, Peppers & Lemon

Bymeatrecipeshub

Cooking fish in a tagine is a fantastic way to infuse it with rich flavors while keeping it moist and tender. The slow-cooking process allows the spices, herbs, and vegetables to blend beautifully, creating a dish that is both aromatic and delicious. Try this easy and flavorful monkfish tagine recipe for a true taste of Moroccan cuisine!

Ingredients:

  • 500g firm white fish (Monkfish used here)
  • 1 tsp turmeric
  • 2 limes
  • 2 tomatoes
  • A handful of chopped fresh parsley and coriander
  • 3 large garlic cloves
  • Olive oil
  • 1 tsp ground ginger
  • 1 tsp cumin
  • ¾ tsp paprika
  • 1 large red onion
  • 1 large carrot
  • 1 potato
  • 1 green bell pepper
  • Salt & pepper to taste

Instructions:

  1. Prepare the Fish Marinade:
    • Cut the limes in half and squeeze the juice of 1 ½ limes into a large bowl. Set aside the remaining half for later.
    • Grate one tomato into the bowl, discarding the skin that separates naturally.
    • Add the turmeric, cumin, paprika, ginger, salt, pepper, parsley, coriander, and minced garlic.
    • Drizzle with olive oil and mix well. Coat the fish in this marinade and let it sit while you prepare the vegetables.
  2. Prepare the Vegetables:
    • Peel and slice the carrot and potato.
    • Slice the red onion into rings.
    • Core the green bell pepper and cut into thick slices.
  3. Assemble the Tagine:
    • Layer the sliced onion, marinated fish, and vegetables in a tagine or a heavy-bottomed pot.
    • Pour the remaining marinade over the ingredients.
    • Add another drizzle of olive oil and garnish with lime slices.
  4. Cook & Serve:
    • Cover and cook on medium heat for 20-25 minutes until the fish is tender and the sauce thickens.
    • Serve hot with Moroccan khobz (bread).

Enjoy! 😊