Fish and Pepper Tagine with Lemon
Ingredients
- Ingredients
- 4 fish fillets (such as cod, each about 180 grams)
- 1 garlic clove
- 15 grams ginger
- 1 tsp Coriander
- 1 Cumin
- 1 tsp ground paprika (sweet)
- 1 pinch Red pepper flakes
- 60 milliliters olive oil
- ½ lemon (juiced)
- 1 tsp lemon zest (organic)
- 6 Tomatoes
- 1 onion
- 1 carrot
- 4 yellow Bell pepper
- 1 handful parsley
- 2 Tbsps butter
- 150 milliliters Vegetable broth
- 1 pickled Lemon salt
Preparation steps
Rinse fish, pat dry and place into a shallow dish. Peel and finely chop garlic and ginger. Toast coriander and cumin seeds in a dry pan until aromatic and crush finely in a mortar. Add ginger and garlic and mash finely. Add paprika, red pepper, lemon juice and zest, mix well. Coat fish with the mixture and refrigerate for about 1 hour.
Rinse and chop tomatoes. Peel onion and chop finely. Peel carrot and dice finely. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Rinse parsley, shake dry and pluck off leaves, chop finely.
Heat butter in a tagine pot and saute onion until soft. Add carrots and broth, simmer for about 8 minutes on low heat. Add bell peppers, tomatoes and half of parsley. Remove fish from the marinade and place on top of vegetables. Cut pickled lemon into small cubes and sprinkle over fish, drizzle with marinade. Simmer, covered, for about 15 minutes on medium heat. Sprinkle with remaining parsley and serve.
