Ingrédients
Huile Végétale0.5 cup- Fresh coriander, chopped1 cup
- Parsley, chopped1 cup
Paprika2 tablespoons- Crushed garlic cloves4 cloves
Cumin1 tablespoon
Piment Rouge0.5 teaspoon
Safran0.3 teaspoon
Jus de citron0.3 cup
Sel0
Filet de poisson1 kilogram- Large onion, sliced1 piece
- Carrot, peeled and cut into thin sticks2 pieces
- Potato, peeled and cut into thin sticks2 pieces
- Tomato, seedless and sliced3 pieces
- Bell pepper, large red or green, sliced2 pieces
- Lemon, sliced1 piece
Gingembre en poudre1 teaspoon
Mesures
- 1
It is preferable to use a clay tagine for cooking if possible, or replace it with a deep non-stick pot.
Matériel requis:
Tagine🍳Deep pot - 2
Mix all the marinade ingredients well. Divide it in half, set one half aside and use the other half to marinate the fish fillet.
- 3
Leave the marinated fish in the refrigerator for two hours to marinate well.
120 minutes - 4
Pour olive oil into the pot or clay tagine. Arrange the olives and carrots over the oil in an orderly manner.
- 5
Mix the potato slices with the tagine spices: ginger, sweet spice, turmeric, and saffron.
- 6
Then distribute them around the edges of the tray, and place the tomato slices on top.
- 7
Add the remaining half of the marinade over all the vegetables in the tray.
- 8
Then place the marinated fish with its marinade in the center of the pot.
- 9
Spread the pepper slices over the fish, then garnish the tagine with lemon slices and olives.
- 10
Sprinkle a little salt and spice, cover the pot or tagine, and place it on low heat for one to two hours until the fish and potatoes are cooked.
120 minutes
Faits nutritionnels
Huile Végétalepour 100gPaprikapour 100gCuminpour 100gPiment Rougepour 100gSafranpour 100gJus de citronpour 100gSelpour 100gFilet de poissonpour 100gGingembre en poudrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.