Total Time
Prep 15 mins
Cook 30 mins

Courtesy of Margot Kravette. I found this on another website.*Not sure how much dill to add so add to your taste as Akillian24 did!

Ingredients Nutrition


  1. Heat 1/4 C oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
  2. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Add broth, fennel, artichoke hearts, and carrots. Bring to a boil.
  3. Cover, reduce heat to medium-low and simmer for about 15 minutes, uncover and cook for another 15 minutes.
  4. Season with salt and pepper as necessary (May do up to this point in advance).
  5. Preheat oven to 400. Place fish in large, oiled (may use Pam) baking dish and cover with tagine.
  6. Cover with aluminum foil and cook for approximately 30 minutes until fish is tender and not overdone – check fish by sliding fork under it – if it starts to fall apart, then its done. Do not overcook.
Most Helpful

4 5

Pretty good! I had some fresh halibut and fennel I wanted to use and this recipe was quite tasty! I actually used a steam oven to cook the fish, and it was great. The broth over the fish is wonderful with a light bread or drizzled over roasted red potatoes. The instructions call for dill to be added, however the ingredients didn't say how much so I just put in just a hint less than the full 8 tbls of mint.