Moroccan Fish Tagine

Nadia Al-ThaniCozinheiro

Ingredientes

• 1 kilogram fish fillet
  1 kilogram
• 1/4 kilogram tomatoes, sliced
  0.3 kilogram
• 1 large onion, sliced
  1 onion
• 1 red bell pepper, sliced
  1 bell pepper
• 1 green bell pepper, sliced
  1 bell pepper
• 1 yellow bell pepper, sliced
  1 bell pepper
• 1 carrot, large and sliced thin
  1 carrot
• 1 bunch of celery, leafy
  1 bunch
• 1 bunch of parsley, finely chopped
  1 bunch
• 1 bunch of fresh coriander, finely chopped
  1 bunch
• 1 clove of garlic, crushed
  1 clove
• 2 tablespoons tomato paste
  2 tablespoon
• 6 tablespoons lemon juice
  6 tablespoon
• 2 tablespoons olive oil
  2 tablespoon
• 1 tablespoon cumin
  1 tablespoon
• 2 teaspoons salt
  2 teaspoon

Passos

1. 1

   Combine parsley, coriander, garlic, lemon juice, salt, and cumin in a bowl and mix well, then season the fish fillets with half of the mixture.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
2. 2

   Prepare the oven tagine by placing celery leaves at the bottom, then layer the carrot slices, followed by the bell peppers in their colors, and then half of the onion.

   Utensílios necessários:

   Tajine

   5 minutos
3. 3

   Mix the tomato paste with a small cup of water, then add the remaining half of the parsley mixture and mix well, then pour half of the mixture over the vegetables in the tagine.

   5 minutos
4. 4

   Arrange the seasoned fish on top of the mixture in the tagine, then add the remaining onion, followed by the tomatoes, and pour the remaining tomato paste mixture, drizzling olive oil on top.

   5 minutos
5. 5

   Cover the tagine with aluminum foil and place it on the heat until it boils, then remove from heat and place in the oven for an hour or until cooked. Remove the aluminum foil and leave the tagine in the oven for two minutes to brown the top.

   120 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags