Ingredients
- 7 tablespoons extra virgin olive oil
- ½ cup packed cilantro, heavy stems removed
- 4 cloves garlic
- 1 3-inch piece ginger, peeled and chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon anise seeds
- ¼ teaspoon cayenne pepper
- Salt
- Juice of 1 lemon
- 2 pounds wild striped bass fillets, with skin
- Freshly ground black pepper
- 4 ripe plum tomatoes, halved lengthwise
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups diced eggplant
- ¼ cup pitted black Moroccan olives
- Cilantro leaves for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
506 calories; 30 grams fat; 4 grams saturated fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 42 grams protein; 181 milligrams cholesterol; 353 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
- Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
- Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
- Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
- Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.
Dining and Cooking