Fish tagine with peppers and olives
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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