Bream in Tajine
- 1 Sea bream (about 1.2 kg)
- 1 tablespoon coarse salt
- ½ bunch cilantro (approx 15 grams)
- ½ bunch parsley (approx 20 grams)
- ½ bunch oregano (approx 15 grams)
- 100 grams green pitted Olives
- 1 teaspoon Ground allspice
- 1 teaspoon Cumin
- 400 grams tomatoes
- 4 garlic cloves
- ½ lemon
- 3 tablespoons olive oil
- 400 grams potatoes
- 1 Lime
- 1 yellow Bell pepper
- 1 green Bell pepper
- 100 grams butter
Rinse the bream in cold water, pat dry with paper towels and rub inside and outside with salt. Rinse the herbs, shake dry and finely chop the leaves. Chop the olives finely. Mix with the herbs in a bowl. Crush the allspice and cumin in a mortar. From 2-3 tomatoes, remove the stalk approaches. Rinse the tomatoes, blanch, peel, halve and cut into small cubes. Peel garlic and press into the mortar.
Add the tomato cubes to the mortar and mix with the spices and garlic. Squeeze the lemon juice and add. Stir in 2 tablespoons olive oil. Fill the sea bream with half of the olive-herb mixture, cover and infuse for 30 minutes. Rinse the remaining tomatoes and potatoes. Peel the potatoes and depending on the size, leave whole or halve. Peel the lime. Cut the tomatoes, potatoes and lime into thin slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips.
Preheat the oven to 180°C (approximately 350°F). Butter a tagine. Set 5 tomato slices aside. Layer the potatoes in the tagine. Arrange the peppers on top. Cut the sea bream in 4 equal pieces and place on top of the vegetables, then alternately layer the remaining tomato and lime slices. Baste the fish with the remaining seasoning sauce, 1 tablespoon water and the olive oil. Cover and simmer in the center of the hot oven about 40 minutes. Serve in the tagine, with dry white wine.