Description
Moroccan Fish Tagine sparkles with Mediterranean coastal elegance, blending delicate fish, aromatic spices, and traditional North African cooking techniques. Rich saffron and ginger infuse this coastal dish with complex flavors you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 4 six-ounces (170 grams) boned fish fillets (e.g., tilapia)
- 4 large tomatoes
- 2 carrots, peeled, sliced diagonally ¼-inch
- 1 onion, thinly sliced
- 12 green and/or black olives, pitted
Seasonings and Spices:
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 8 threads Spanish saffron, crushed
- ¼ cup minced fresh flat-leaf parsley
- 2 tablespoons minced fresh cilantro
- 2 large garlic cloves, pressed
- Salt and pepper to taste
Additional Ingredients:
- ½ cup olive oil
- 1 lemon
- 1 tablespoon preserved lemon pulp
- Fresh parsley and/or cilantro leaves for garnish
Instructions
- Create a vibrant marinade by combining fresh parsley, cilantro, extra virgin olive oil, sweet paprika, delicate saffron threads, and finely grated ginger in a spacious mixing bowl.
- Squeeze juice from half a lemon into the marinade, whisking to integrate the flavors completely.
- Gently coat the fish fillets with the aromatic marinade, ensuring each piece is thoroughly covered. Wrap securely and refrigerate for 60 to 120 minutes to allow flavors to penetrate.
- Thinly slice the remaining lemon half into translucent rounds and set aside.
- Prepare tomatoes by briefly immersing in boiling water (10 seconds) to facilitate easy peeling. Remove skin, extract seeds, and chop while preserving the natural juice.
- In a medium saucepan, combine chopped tomatoes, reserved tomato juice, minced garlic, and ground cumin. Simmer until the sauce thickens and reduces, approximately 10-12 minutes.
- Season the tomato sauce with kosher salt and freshly ground black pepper to taste.
- Preheat the oven to 350°F (175°C).
- Arrange a base layer of sliced carrots and onions in a ceramic or glass casserole dish.
- Pour the prepared tomato sauce evenly over the vegetable layer, ensuring complete coverage.
- Bake the vegetable base for 30 minutes until vegetables begin to soften.
- Carefully place marinated fish fillets atop the partially cooked vegetables.
- Distribute preserved lemon pulp and the reserved lemon slices around and over the fish.
- Return the dish to the oven and bake uncovered for 20-25 minutes until fish becomes delicately flaky and opaque.
- Garnish with freshly chopped herbs and serve alongside fluffy couscous if desired.
Notes
- Marinate fish for maximum flavor infusion, allowing herbs and spices to deeply penetrate the delicate protein.
- Blanching tomatoes ensures easy skin removal and preserves their vibrant, fresh taste for the sauce.
- Slow-baking technique helps vegetables caramelize while keeping fish tender and preventing overcooking.
- Preserved lemon adds an authentic Moroccan touch, bringing bright, complex citrus notes to the dish.
- Layering ingredients strategically creates a harmonious blend of textures and prevents fish from becoming dry.
- Serve immediately after baking to enjoy the optimal temperature and maintain the fish’s delicate flakiness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 405 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg