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Description
A flavorful high-protein fish tagine cooked in a skillet with preserved lemon for a tangy twist.
Ingredients
- 500g firm white fish (cod, halibut, or sea bass)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 preserved lemon, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 cup cherry tomatoes, halved
- 1/2 cup green olives, pitted
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1/2 cup water or fish stock
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until softened, about 5 minutes.
- Stir in garlic, cumin, coriander, paprika, and turmeric. Cook for 1 minute.
- Add cherry tomatoes, olives, and preserved lemon. Cook for 3 minutes.
- Pour in water or fish stock, then bring to a simmer.
- Place fish fillets on top of the mixture. Cover and cook for 8-10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use firm fish to prevent it from breaking apart.
- Adjust spices to your taste.
- Serve with couscous or crusty bread.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Moroccan