Fish tagine with peppers and olives

Yield: 4 servings

Measure Ingredient
½ cup Vegetable oil
¼ cup Italian parsley, chopped
3 larges Garlic cloves, chopped
3 tablespoons Cilantro chopped
1 tablespoon Paprika, Hungarian sweet
2 teaspoons Turmeric
⅛ teaspoon Saffron threads, crushed
4 Fish fillets, 6 oz ea. halibuit or orange roughy
1 pounds Carrots, peeled & thin slice
1½ pounds Tomatoes, thinly sliced
1 large Onion, thinly sliced
1 Lemon, thinly sliced
1 teaspoon Salt
¾ teaspoon Pepper
1 medium Red bell pepper, seeded, cut into 1/4" strips
24 Olives, bine-cured, such as Kalamata
Additional parsley

Mix first 7 ingredients in medium bowl, add fish fillets and turn to coat. Refrigerate for 2 hours, turning fish occasionally.

Preheat oven to 350 F. arrange carrot slices over the bottom of a 13x9x2 inch glass baking dish. Layer tamotoes, half of the onion, and half of the lemon slices over. Season with half of the salt & pepper.

Drain marinade from fish, and reserve. Arrange fish on top of lemon slices and top with remaining tomatoes, onions, and lemon slices.

Season with salt & pepper. Top decoratively with red pepper slices and olives. Pour reserved amrinade over and cover dish with foil.

Bake for 40 minutes.

Increase oven temp. to 400 F and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with parsley before serving.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 06-13-95

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