Ingredjenti
Żejt vegetali0.5 cup- Fresh coriander, chopped1 cup
- Parsley, chopped1 cup
Paprika2 tablespoons- Crushed garlic cloves4 cloves
Kummin1 tablespoon
Peprina Aħmar0.5 teaspoon
Safran0.3 teaspoon
Ġuħ ta' lewż0.3 cup
Salt0
Filet ta' ħut1 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
Ingwer mgħotti1 teaspoon
Passi
- 1
It is preferable to use a clay tagine for cooking if possible, or replace it with a deep non-stick pot.
Għodda meħtieġa:
Tajine🍳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 min - 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 min
Fatti tan-Nutrizzjoni
Żejt vegetaligħal kull 100gPaprikagħal kull 100gKummingħal kull 100gPeprina Aħmargħal kull 100gSafrangħal kull 100gĠuħ ta' lewżgħal kull 100gSaltgħal kull 100gFilet ta' ħutgħal kull 100gIngwer mgħottigħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.