Moroccan Fish TagineMoroccan Fish Tagine
Moroccan Fish Tagine
Moroccan Fish Tagine
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Recipe - Gourmet Garage Corporate
MoroccanFishTagine.jpg
Moroccan Fish Tagine
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Calories370
Ingredients
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
1 tablespoon chopped fresh parsley plus additional for garnish (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon ground ginger
4 skinless cod filets (about 1 1/4 pounds)
2 medium green and/or red bell peppers, halved and thinly sliced
1 large carrot, chopped
1 large yellow onion, halved and thinly sliced
4 garlic cloves, minced
1 pound baby red potatoes, quartered
1 can (14.5 ounces) fire-roasted diced tomatoes
1/2 teaspoon lemon zest
1/2 cup drained, pitted whole Castelvetrano olives
Directions

1. In small bowl, whisk 1 tablespoon oil, 1 tablespoon lemon juice, parsley, cumin, paprika and ginger. Place cod in wide, shallow dish, and brush both sides with oil mixture; cover with plastic wrap and refrigerate 30 minutes

 

2. In large high-sided skillet or cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. Add bell peppers, carrot and onion; cook and stir 5 minutes or until tender. Add garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook and stir 1 minute or until fragrant. Add potatoes, tomatoes with their juice, lemon zest, 2 cups water and remaining 1 tablespoon lemon juice; heat to a simmer. Cook and stir 20 minutes or until potatoes are tender

 

3. Add cod and olives to skillet; cover and cook 7 minutes or until internal temperature of cod reaches 145°. Makes about 9 cups

 

4. Serve tagine sprinkled with parsley, if desired

 

Nutritional Information
  • 14 g Total fat
  • 2 g Saturated fat
  • 54 mg Cholesterol
  • 925 mg Sodium
  • 33 g Carbohydrates
  • 6 g Fiber
  • 8 g Sugars
  • 0 g Added sugars
  • 27 g Protein
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
370
Calories

Shop Ingredients

Makes 4 servings
3 tablespoons olive oil, divided
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
$15.99$0.63/fl oz
2 tablespoons fresh lemon juice, divided
ReaLemon 100% Lemon Juice, 15 fl oz
ReaLemon 100% Lemon Juice, 15 fl oz
$3.99$0.27/fl oz
1 tablespoon chopped fresh parsley plus additional for garnish (optional)
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$2.99
1/2 teaspoon ground cumin
Morton & Bassett Ground Cumin     , 2.3 oz
Morton & Bassett Ground Cumin , 2.3 oz
$9.99$4.34/oz
1/2 teaspoon ground paprika
RiceSelect Tri-Color Pearl Couscous Spinach & Paprika Flavored Toasted Israeli-Style Pasta, 24.5 oz
RiceSelect Tri-Color Pearl Couscous Spinach & Paprika Flavored Toasted Israeli-Style Pasta, 24.5 oz
On Sale! Limit 4
$7.49 was $7.99$0.31/oz
1/4 teaspoon ground ginger
Morton & Bassett Ground Ginger      , 2.5 oz
Morton & Bassett Ground Ginger , 2.5 oz
$10.99$4.40/oz
4 skinless cod filets (about 1 1/4 pounds)
Not Available
2 medium green and/or red bell peppers, halved and thinly sliced
Organic Red Pepper, 1 ct, 8 oz
Organic Red Pepper, 1 ct, 8 oz
$3.50 avg/ea$0.44/oz
1 large carrot, chopped
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each
$3.99
1 large yellow onion, halved and thinly sliced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.49 avg/ea$1.99/lb
4 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1 pound baby red potatoes, quartered
Red Potato, 1 ct, 5 oz
Red Potato, 1 ct, 5 oz
$0.62 avg/ea$1.99/lb
1 can (14.5 ounces) fire-roasted diced tomatoes
SMT Diced Tomatoes, 14.5 oz
SMT Diced Tomatoes, 14.5 oz
$3.49$0.24/oz
1/2 teaspoon lemon zest
Organic Lemon, 1 ct, 1 each
Organic Lemon, 1 ct, 1 each
$1.99
1/2 cup drained, pitted whole Castelvetrano olives
Garlic Stuffed Olives, 16 oz
Garlic Stuffed Olives, 16 oz
$7.99 avg/ea$0.50/oz

Nutritional Information

  • 14 g Total fat
  • 2 g Saturated fat
  • 54 mg Cholesterol
  • 925 mg Sodium
  • 33 g Carbohydrates
  • 6 g Fiber
  • 8 g Sugars
  • 0 g Added sugars
  • 27 g Protein

Directions

1. In small bowl, whisk 1 tablespoon oil, 1 tablespoon lemon juice, parsley, cumin, paprika and ginger. Place cod in wide, shallow dish, and brush both sides with oil mixture; cover with plastic wrap and refrigerate 30 minutes

 

2. In large high-sided skillet or cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. Add bell peppers, carrot and onion; cook and stir 5 minutes or until tender. Add garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook and stir 1 minute or until fragrant. Add potatoes, tomatoes with their juice, lemon zest, 2 cups water and remaining 1 tablespoon lemon juice; heat to a simmer. Cook and stir 20 minutes or until potatoes are tender

 

3. Add cod and olives to skillet; cover and cook 7 minutes or until internal temperature of cod reaches 145°. Makes about 9 cups

 

4. Serve tagine sprinkled with parsley, if desired