- 1.5 pounds of white fish fillets (such as cod, halibut, or sea bass), cut into chunks
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 can (14 ounces) of diced tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground paprika
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of cayenne pepper (optional, for heat)
- 1/4 cup of green olives, pitted and halved
- 2 tablespoons of fresh cilantro, chopped
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- In a large tagine or oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the sliced red and yellow bell peppers to the tagine, and cook for another 3-4 minutes until they soften slightly.
- Stir in the tomato paste, ground cumin, paprika, turmeric, cinnamon, ginger, and cayenne pepper (if using). Cook for about a minute to allow the spices to release their flavors.
- Pour in the diced tomatoes with their juices and give everything a good stir. Season with salt and pepper to taste.
- Gently place the fish chunks into the tagine, making sure they are evenly distributed among the vegetables. Spoon some of the tomato mixture over the fish.
- Cover the tagine or skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the tagine from the oven and garnish with the halved green olives, chopped cilantro, and parsley.
- Serve the fish tagine hot with your choice of accompaniments, such as couscous, rice, or crusty bread.
Note: If you don’t have a tagine, you can use an oven-safe skillet with a lid as an alternative.
Enjoy your delicious and aromatic Fish Tagine!