Moroccan Fish Tagine with Peppers and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 teaspoons ground turmeric
- 1/4 cup chopped fresh italian parsley
- 3/4 teaspoon ground pepper
- 3 tablespoons chopped fresh cilantro
- 1 lemon, thinly sliced
- 3 large garlic cloves, chopped
- 1 large onion, thinly sliced
- Carbohydrate 30 g(10%)
- Cholesterol 102 mg(34%)
- Fat 32 g(50%)
- Fiber 9 g(36%)
- Protein 33 g(65%)
- Saturated Fat 2 g(12%)
- Sodium 944 mg(39%)
- Calories 525
Preparation Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally. Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper. Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes. Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
Preparation Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally. Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper. Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes. Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
