Recipetagine

Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers Recipe

Name: Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers Recipe
Ingredients: 4 1/2 pounds (2 kilograms) sea bass, red snapper, or orange roughy, about 1 to 2 fish; 2 large carrots, cut into thin sticks; 2 large potatoes, peeled and thinly sliced; 3 to 4 tomatoes, thinly sliced; 2 green peppers, sliced into rings; 1 to 2 chili peppers; 1 to 2 lemons, sliced; Salt, to taste; Ginger, to taste; Freshly ground black pepper, to taste; 2 ounces red olives; 2 tablespoons chopped parsley, or chopped cilantro, for garnish

This classic Moroccan recipe is prepared by baking chermoula-marinated whole fish with potatoes, carrots, tomatoes, and green peppers–the result is zesty, saucy and delicious. Use any firm, white fish such as sea bass, red snapper, or orange roughy. Serves 6.

complex12 ingredients18 preparation steps

Map Nearby

Ingredients

4 1/2 pounds (2 kilograms) sea bass, red snapper, or orange roughy, about 1 to 2 fish
2 large carrots, cut into thin sticks
2 large potatoes, peeled and thinly sliced
3 to 4 tomatoes, thinly sliced
2 green peppers, sliced into rings
1 to 2 chili peppers
1 to 2 lemons, sliced
Salt, to taste
Ginger, to taste
Freshly ground black pepper, to taste
2 ounces red olives
2 tablespoons chopped parsley, or chopped cilantro, for garnish

Preparation

1Steps to Make It
2Wash and dry the fish.
3Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade.
4Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like.
5Reserve a little more than half of the chermoula, and use the remaining chermoula to marinate the fish, rubbing the chermoula over the outside of the fish and inside the cavity.
6Cover the fish and leave to marinate while proceeding with the recipe. (Or, refrigerate the fish and leave to marinate at least several hours or even overnight.) Bring the fish to room temperature while proceeding with the recipe.
7Preheat an oven to 425 F (220 C).
8Lightly oil a baking dish with olive oil.
9Distribute the carrots over the bottom of the dish, crossing them to create a bed for the potatoes and fish.
10Add the potato slices in a single layer and season them to taste with salt, ginger, and pepper.
11Place the fish in the baking dish and arrange the tomato slices on and around the fish.
12Thin the reserved chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the fish and vegetables.
13Top the fish with the green pepper, lemon slices, chili peppers and olives.
14Cover the fish with aluminum foil and bake for 25 minutes.
15Remove the foil and continue baking for another 20 to 30 minutes, until the fish and vegetables are tender.
16If the liquids in the dish have not reduced to a thick sauce during the baking, you'll want to do this on the stove. Carefully pour out the liquids into a saucepan and cover the fish to keep warm.
17Reduce the liquids to a thick sauce over medium to medium-high heat and pour immediately back into the baking dish.
18Garnish with the chopped parsley and serve.