Fish Tagine with Preserved Lemon and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Firm white fish such as mahimahi, halibut, or sea bass are particularly good in this recipe. Use more or less saffron according to your taste. Serve with basmati rice. Ingredients:
cooking spray |
2 tablespoons finely chopped whole lemon |
1 tablespoon water |
1 tablespoon olive oil, divided |
1 teaspoon sugar |
1/8 teaspoon saffron threads, crushed |
3 tablespoons chopped fresh flat-leaf parsley |
3 tablespoons chopped fresh cilantro |
3/4 teaspoon salt |
1/2 teaspoon hungarian sweet paprika |
1/2 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
12 pitted green olives, thinly sliced |
2 garlic cloves, minced |
1 1/2 pounds mahimahi |
2 cups thinly sliced onion (about 1) |
4 cups coarsely chopped seeded tomato (about 2 pounds) |
cilantro leaves (optional) |
Directions:
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar; cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
2. Place remaining 2 1/2 teaspoons oil in a small microwave-safe bowl, and microwave at high for 10 seconds at a time just until oil is heated. Stir in saffron; let stand 10 minutes.
3. Combine lemon mixture, saffron mixture, chopped parsley, and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add fish to bag, and seal. Marinate in refrigerator 30 minutes, turning occasionally.
4. Preheat oven to 400°.
5. Layer 1 cup onion slices and 2 cups tomato on the bottom of a 13 x 9-inch baking dish coated with cooking spray. Remove fish from bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomato and remaining 1 cup onion. Cover with foil. Bake at 400° for 40 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven.
6. Transfer fish and vegetables to a serving platter. Drizzle remaining liquid over fish. Garnish with cilantro leaves, if desired. Serve immediately.
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