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Fish Tagine With Peppers And Olives

Yield: 4 servings

Ingredients and directions for this recipe

1/2 c Vegetable oil
1/4 c Italian parsley, chopped
3 lg Garlic cloves, chopped
3 tb Cilantro chopped
1 tb Paprika, Hungarian sweet
2 ts Turmeric
1/8 ts Saffron threads, crushed
4 Fish fillets, 6 oz ea.
-halibuit or orange roughy
1 lb Carrots, peeled & thin slice
1 1/2 lb Tomatoes, thinly sliced
1 lg Onion, thinly sliced
1 Lemon, thinly sliced
1 ts Salt
3/4 ts Pepper
1 md Red bell pepper, seeded, cut
-into 1/4" strips
24 Olives, bine-cured, such as
-Kalamata
Additional parsley

Mix first 7 ingredients in medium bowl, add fish fillets and turn to
coat. Refrigerate for 2 hours, turning fish occasionally.

Preheat oven to 350 F. arrange carrot slices over the bottom of a
13x9x2 inch glass baking dish. Layer tamotoes, half of the onion, and
half of the lemon slices over. Season with half of the salt & pepper.
Drain marinade from fish, and reserve. Arrange fish on top of lemon
slices and top with remaining tomatoes, onions, and lemon slices.
Season with salt & pepper. Top decoratively with red pepper slices
and olives. Pour reserved amrinade over and cover dish with foil.
Bake for 40 minutes.

Increase oven temp. to 400 F and bake until fish flakes easily and
vegetables are tender, about 25 minutes. Garnish with parsley before
serving.

See also:
Previous recipe Fish Tagine (fnd)
Next recipe Fish Terrine

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