Fish Tagine
Transport your taste buds to the vibrant kitchens of North Africa with this aromatic Fish Tagine recipe. Tender chunks of white fish fillets—think cod, halibut, or sea bass—are delicately cooked in a spiced tomato-based sauce infused with cumin, coriander, paprika, turmeric, and a hint of ground ginger. The addition of preserved lemons, briny green olives, and a warming cinnamon stick creates a symphony of bold, citrusy, and savory flavors. Simmered to perfection in a traditional tagine or heavy-bottomed pot, this dish is finished with a sprinkle of fresh cilantro and parsley for a burst of freshness. Perfect for a cozy dinner, serve this Moroccan-inspired masterpiece over fluffy couscous, rice, or with warm flatbread to soak up every drop of the rich, flavorful sauce. Easy to prepare in under an hour, this Fish Tagine is a surefire way to elevate your weeknight meals with a touch of exotic flair.
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Recipe Information
Ingredients
- 800 grams white fish fillets (such as cod, halibut, or sea bass)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground ginger
- 1 cinnamon stick
- 4 tomatoes, diced
- 1 preserved lemon, cut into wedges
- 10 green olives, pitted
- 250 milliliters vegetable stock or water
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the white fish fillets into large chunks and set them aside.
Heat olive oil in a large tagine or heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 5 minutes until softened.
Stir in the minced garlic, cumin, coriander, paprika, turmeric, ginger, and the cinnamon stick. Cook the spices for 1-2 minutes until fragrant.
Add the diced tomatoes and stir well to combine with the spices. Cook for 5 minutes until the tomatoes begin to break down.
Pour in the vegetable stock or water, then add the preserved lemon wedges and green olives. Season with salt and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover with the tagine lid or a pot lid and simmer for 15 minutes to let the flavors meld.
Gently nestle the fish chunks into the sauce, taking care not to break the fillets. Spoon some of the sauce over the fish.
Cover the tagine again and continue to simmer for 10-15 minutes, or until the fish is opaque and cooked through.
Remove the cinnamon stick before serving, and sprinkle the dish with fresh chopped cilantro and parsley.
Serve hot with warm flatbread, couscous, or rice.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
