Moroccan Fish Tagine

 

                    This recipe uses an ordinary baking dish, with foil in place of the conical tagine lid.

4 portions

• 1 kg boneless, skinless fish fillets such as cod or haddock, cut into large chunks
• 1 onion, coarsely chopped
• A handful of fresh parsley leaves
• 2 garlic cloves, crushed
• 1 x 400gr/14oz can chopped tomatoes
• 4 thin carrots, halved and sliced
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• Pinch of sugar
• Salt and pepper

To serve

• Coriander/cilantro sprigs
• Lemon wedges

For the marinade

• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon coarse sea salt
• 4 garlic cloves, crushed
• 2 tablespoons paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon groung cumin
• Juice of ½ lemon
• ½ cup olive oil

1. To make the marinade, combine the cilantro, salt, garlic, paprika, cayenne, cumin, lemon juice and olive oil in a shallow baking dish large enough to hold the fish in a single layer ; mix well.
2. Add the fish, and use your hands to turn the pieces until the are coated in the oil ; cover with plastic wrap and rerigerate for at least 30 minutes.
3. Preheat the oven to 375F (190C).
4. To make the sauce, put the onion, parsley and garlic in a food processor and process until finely chopped.
5. Transfer to a saucepan set over medium heat ; add the tomatoes, 1 cup water, carrots, cumin, cayenne and sugar.
6. Season, and stir to blend ; bring to the boil, then reduce the heat and simmer, covered, or about 15 minutes, until the carrots are tender.
7. Remove the fish from the refrigerator ; transfer it to a plate and pour the tomato sauce into the baking dish containing the marinade and mix well.
8. Return the fish to the dish, arranging it on top of the sauce ; Cover with kitchen foil and bake in the preheated oven for 10-20 minutes, until the fish is cooked through.
9. Remove from the oven, sprinkle with the cilantro sprigs and grind over some black pepper.
10. Serve with the lemon wedges on the side for squeezing and plain, buttery couscous or rice, as preferred.

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