Description
- Discover how to make Moroccan Fish Tagine with Ginger and Saffron – a rich, aromatic, and healthy one-pot dish.
Ingredients
Scale
- Marinade:
- ¼ cup fresh parsley, minced
- 2 tablespoons fresh cilantro, minced
- ½ cup olive oil
- 2 teaspoons sweet paprika
- 8 threads saffron, crushed
- 1 teaspoon ground ginger
- Juice of ½ lemon
- Fish:
- 4 fish fillets (6 oz each), boneless (e.g., tilapia)
- ½ lemon, thinly sliced into 8 rounds
- Tomato Sauce:
- 4 large tomatoes
- 2 garlic cloves, pressed
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Vegetables & Garnish:
- 2 carrots, peeled and sliced
- 1 onion, thinly sliced
- 1 tablespoon preserved lemon pulp
- 12 green or black olives, pitted
- Fresh parsley or cilantro leaves for garnish
Instructions
- Prepare the Marinade:
- In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron, and ginger. Squeeze in the juice from half a lemon. Coat the fish fillets with this mixture, cover, and refrigerate for 1–2 hours.
- Prepare the Tomatoes:
- Bring a large saucepan of water to a boil. Add the tomatoes one at a time for 10 seconds, then transfer to a bowl to cool. Peel off the skins. Quarter the tomatoes and remove the seeds, collecting the juice in a bowl by pressing the seeds through a strainer. Coarsely chop the peeled, deseeded tomatoes.
- Cook the Tomato Sauce:
- Combine the chopped tomatoes, strained juice, garlic, and cumin in a saucepan. Cook over medium heat, stirring and mashing occasionally, until the sauce thickens slightly (8–10 minutes). Season with salt and pepper. Set aside.
- Prepare the Vegetables:
- Preheat your oven to 350°F (175°C). Arrange the carrot slices in a single layer at the bottom of a casserole dish or Dutch oven. Add a layer of sliced onions on top. Spoon the prepared tomato sauce over the vegetables. Cover the dish tightly with foil or a lid and bake for 30 minutes, or until the carrots are tender.
- Bake the Fish:
- Remove the casserole from the oven and place the marinated fish fillets on top of the cooked vegetables. Spread a small amount of preserved lemon pulp over each fillet and top with lemon slices.
- Final Touches:
- Pour the reserved marinade around the fish and scatter olives throughout the dish. Return to the oven and bake, uncovered, for 20–25 minutes, or until the fish is flaky and cooked through.
- Prep Time: 55 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal per serving
Keywords: #MoroccanCuisine #FishTagine #HealthyDinners #SeafoodLovers #ComfortFood