4 white fish fillets (hake, sea bream, cod, etc.)
2 large carrots, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 garlic cloves, minced
1 large tomato, grated
1/2 cup green or black olives (optional)
1/2 lemon (juice)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
Salt and pepper to taste
1/2 cup fish broth or water
1 sprig of fresh cilantro (optional)
Instructions:
Prepare the marinade: In a bowl, mix the garlic, cumin, paprika, turmeric, ginger, salt, pepper, lemon juice, and one tablespoon of olive oil. Rub this mixture onto the fish fillets and let them marinate for 15-30 minutes.
Prepare the tagine: In a tagine or a large pan, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion until it becomes translucent.
Cook the vegetables: Add the carrots, bell peppers, and grated tomato. Cook over medium heat for about 5 minutes, stirring occasionally.
Add the fish: Place the fish fillets on top of the vegetables, add the olives, and pour in the fish broth or water.
Cooking: Cover the tagine and cook over low heat for about 15-20 minutes, until the fish is tender and the flavors are well blended.
Serve: Garnish with chopped fresh cilantro and serve with Moroccan bread, rice, or couscous.
Enjoy this delicious fish tagine! 🐟🍛