Fish tagine with peppers and olives

4 servings

Ingredients

QuantityIngredient
½cupVegetable oil
¼cupItalian parsley, chopped
3largesGarlic cloves, chopped
3tablespoonsCilantro chopped
1tablespoonPaprika, Hungarian sweet
2teaspoonsTurmeric
teaspoonSaffron threads, crushed
4Fish fillets, 6 oz ea. halibuit or orange roughy
1poundsCarrots, peeled & thin slice
poundsTomatoes, thinly sliced
1largeOnion, thinly sliced
1Lemon, thinly sliced
1teaspoonSalt
¾teaspoonPepper
1mediumRed bell pepper, seeded, cut into 1/4\" strips
24Olives, 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