Recipe by Nasseh
This is a simple dish to make with a lot of flavor. Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. I adjusted the amount of lemon juice in this recipe after the reviews said it was too much. Thanks for the great input.
Top Review by echo echo
I'm trying to make fish my number one non-vegetable protein source in my weekly menu, and am very excited to add this wonderful recipe to my fish repertoire. I LOVE sour and I though the charmoula was just superb. I also used olive oil rather than canoula and halibut for the fish. I precooked the potatoes briefly in the microwave before slicing and adding to this dish as I was afraid they might not be cooked when the fish was done. I don't know if that was a legitimate worry, but at any rate the way I did it turned out great!
- 1⁄4 cup cilantro, finely chopped
- 1⁄4 cup parsley, finely chopped
- 3 -4 medium garlic cloves
- 2 tablespoons white vinegar
- 1⁄4 cup lemon juice
- 1 teaspoon paprika
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon coriander
- 1 pinch cayenne pepper (optional)
- 2 lbs firm white fish fillets
- 3 -4 carrots
- 2 potatoes
- 2 ripe tomatoes
- 2 sweet green peppers
- 2 medium garlic cloves, chopped
- 1 1⁄2 tablespoons tomato paste
- 1⁄4 cup lemon juice
- 1⁄4 cup canola oil
- 1⁄2 cup water
Directions See How It's Made
- Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
- Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
- Preheat the oven to 400 degrees.
- Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
- Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
- Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
- Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
- Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
- Serve warm, not hot.