Fish Tagine with Tomatoes Capers and Cinnamon
Embark on a culinary journey with this aromatic Fish Tagine with Tomatoes, Capers, and Cinnamon—a Moroccan-inspired dish that strikes the perfect balance between savory and subtly sweet flavors. Tender white fish fillets are gently simmered in a spiced, tomato-based sauce infused with warm cinnamon, earthy cumin, and smoky paprika. Capers add a briny pop, while fresh lemon slices lend a bright citrusy finish. This easy yet elegant one-pot recipe pairs beautifully with couscous, rice, or crusty bread to soak up the richly layered sauce. Ready in under an hour, this tagine is a delightful fusion of comforting ingredients and exotic flair, perfect for a vibrant weeknight dinner or an impressive dinner party centerpiece.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, halibut, or sea bass)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 400 grams canned diced tomatoes
- 3 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- 1 medium lemon, sliced into rounds
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 120 milliliters water or fish stock
Instructions
Pat the fish fillets dry with paper towels and season with a pinch of salt and black pepper. Set aside.
Heat the olive oil in a large, deep skillet or tagine over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, ground cinnamon, ground cumin, and paprika. Cook for 1-2 minutes, stirring frequently, to toast the spices and release their aroma.
Add the canned diced tomatoes, water or fish stock, and capers. Stir to combine, then bring the mixture to a gentle simmer. Cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Nestle the seasoned fish fillets into the sauce, making sure they are partially submerged. Lay the lemon slices over the fish. Cover with a tight-fitting lid or foil and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet or tagine from the heat. Sprinkle the dish with freshly chopped parsley for a burst of color and flavor.
Serve the fish tagine warm, accompanied by crusty bread, couscous, or rice to soak up the delicious sauce.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 19.0 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 346 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2487 mg | 53% | |
*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.
