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Moroccan Baked Fish Tagine with Vegetables

Moroccan Baked Fish Tagine with Vegetables

Name: Moroccan Baked Fish Tagine with Vegetables
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Moroccan
Ingredients: Fish 1-2 whole; Carrots 2; Potatoes 2; Tomatoes 3 or 4; Green bell pepper 2; Hot chilli pepper 1-2; Lemon 1-2; Salt; Ginger; Black pepper; Kalamata olives 1 handful; Parsley 2 tbsp; Cilantro 1 bunch; Garlic 4 cloves; Ground paprika 2 tbsp; Cumin 1 tbsp; Salt 1 tsp; Ginger 1 tsp; Cayenne pepper ½ tsp; Saffron threads ¼ tsp; Vegetable oil 3 tbsp; Lemon juice 2 tbsp

Moroccan Fish and Veg Tagine

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Like 18
1h 30m
Serves 4
Easy
425 °F
(11)

Ingredients

	1-2 whole Fish washed and dried
	2 Carrots large, cut into thin sticks
	2 Potatoes large, thinly sliced
	3 or 4 Tomatoes thinly sliced
	2 Green bell pepper sliced into rings
	1-2 Hot chilli pepper whole
	1-2 Lemon sliced
	Salt to taste
	Ginger to taste
	Black pepper to taste
	1 handful Kalamata olives
	2 tbsp Parsley or cilantro, chopped, for garnish
	For the Chermoula
	1 bunch Cilantro large, finely chopped
	4 cloves Garlic large, pressed or finely chopped
	2 tbsp Ground paprika
	1 tbsp Cumin
	1 tsp Salt or more to taste
	1 tsp Ginger optional
	½ tsp Cayenne pepper
	¼ tsp Saffron threads crumbled
	3 tbsp Vegetable oil
	2 tbsp Lemon juice

Nutritional information

778

Calories

18.1g

Fat

52.6g

Carbohydrate

101.6g

Protein

372mg

Cholesterol

1303mg

Sodium

Cuisine:

Ingredients

1-2 whole Fish
washed and dried
2 Carrots
large, cut into thin sticks
2 Potatoes
large, thinly sliced
3 or 4 Tomatoes
thinly sliced
2 Green bell pepper
sliced into rings
1-2 Hot chilli pepper
whole
1-2 Lemon
sliced
Salt
to taste
Ginger
to taste
Black pepper
to taste
1 handful Kalamata olives
2 tbsp Parsley
or cilantro, chopped, for garnish
For the Chermoula
1 bunch Cilantro
large, finely chopped
4 cloves Garlic
large, pressed or finely chopped
2 tbsp Ground paprika
1 tbsp Cumin
1 tsp Salt
or more to taste
1 tsp Ginger
optional
½ tsp Cayenne pepper
¼ tsp Saffron threads
crumbled
3 tbsp Vegetable oil
2 tbsp Lemon juice

Moroccan Baked Fish Tagine with Vegetables

This Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers has everything a baked fish should have. Cooked in a baking dish, I use 2 whole fish to feed my family, along with potato slices, tomato slices, green pepper rings and whole chilis and an absolute array of herbs and spices like garlic, paprika, cumin, cayenne pepper, ginger and my all time favorite cilantro!

To make Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers, you will need the following ingredients:

Steps to make Moroccan Baked Fish Tagine with Vegetables

1	Prepare chermoula	3
In a small bowl, mix 1 bunch of finely chopped cilantro, 4 cloves of chopped garlic, 2 tablespoons of paprika, 1 tablespoon of cumin, 1 teaspoon salt, 1 teaspoon ginger, if using, ¼ teaspoon crumbled saffron threads, ½ teaspoon of cayenne pepper, 3 tablespoons of vegetable oil and 2 tablespoons of lemon juice. Combine until a thin marinade forms.
2	Marinate fish	30
Reserve half of the prepared chermoula and use the remaining half to generously coat the fish all over and inside the cavity. Cover and leave at room temperature, while proceeding with the following steps, for about 30 minutes, or refrigerate for a few hours to overnight, to marinate.
3	Preheat oven and prepare baking dish	5
Preheat the oven to 425 °F and lightly grease a baking dish with olive oil.
4	Prepare vegetables	3
To prepare vegetables, first arrange a layer of 2 large carrots cut into thin sticks, crossing them over to create a bed-like structure. Top with 2 large sliced potatoes, in a single layer over the carrots and season with salt, ginger, and pepper, to taste.
5	Add fish and tomatoes	3
Gently place the 2 marinated fish over the potatoes, then top and surround with thin slices from 3 or 4 tomatoes.
6	Thin reserved chermoula	2
Combine reserved chermoula with about ¼ cup of water and a few tablespoons of olive oil to prepare a thinner sauce and pour this over the fish and vegetables.
7	Add toppings	2
Finally, top the fish with 2 green peppers, sliced into rings, a handful of olives, 2 whole chilis and about 1 or 2 sliced lemons.
8	Bake covered	25
Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes.
9	Bake uncovered	30
Remove the foil and continue baking for about 20-30 minutes until the fish and vegetables are fully cooked.
10	Reduce sauce	3
If the sauce has not reduced, you may set aside the fish to keep warm, pour the sauce into a small saucepan and bring it to a boil over medium-high heat. Cook for a few minutes until sauce is reduced then pour it back, immediately, over the fish.
11	Serve
Garnish with 2 tablespoons of parsley or cilantro, if using, then serve and enjoy!

Just describing this Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers makes me excited to make it! Let us know when you try it out and if you love it too! Tag us online with the hashtag #cookmerecipes, to be in touch!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!