Fish Tagine

Ingredients

• •2 lb red snapper, halibut, or other firm white fish fillets
• •4 tbsp olive oil
• •5 garlic cloves, minced
• •1 cup chopped cilantro
• •1 tsp ground cumin
• •1 tsp sweet paprika
• •1/2 tsp hot paprika or cayenne
• •2 tbsp lemon juice
• •1 tsp kosher salt
• •1/2 tsp black pepper
• •2 bell peppers, sliced
• •1 preserved lemon, thinly sliced
• •2 tomatoes, sliced
• •1/2 cup water
• •8 green olives, optional

Instructions

1. 1

   Make the chermoula by mixing olive oil, garlic, cilantro, cumin, sweet paprika, hot paprika, lemon juice, salt, and pepper.

2. 2

   Coat the fish fillets with the chermoula and let them marinate for 20 to 30 minutes.

3. 3

   Arrange sliced tomatoes, bell peppers, and preserved lemon in the bottom of a tagine or wide shallow pan.

4. 4

   Lay the fish over the vegetables and spread any remaining chermoula on top.

5. 5

   Add the water around the sides and scatter the olives over the dish if using.

6. 6

   Cover and simmer gently over low heat for 25 to 35 minutes, until the fish is just cooked through and the vegetables are tender.

7. 7

   Serve warm directly from the tagine with the cooking juices spooned over the fish.