Fish Baked with Olives, Parsley and Garlic: Tagine Recipe

Name: Fish Baked with Olives, Parsley and Garlic: Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium-sized yellow onion, very finely chopped (about 1/2 cup); 3 cloves garlic, minced; 1 cup finely chopped fresh parsley leaves; Freshly ground black pepper; 4 flounder or sole fillets, each weighing about 6 ounces; 1/2 pound (drained weight) pitted Middle Eastern green olives, coarsely chopped; 1 lemon, very thinly sliced; Paprika, to taste; Couscous, cooking according to package directions, for serving

Servings: persons

1/4 cup extra-virgin olive oil
1 medium-sized yellow onion, very finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup finely chopped fresh parsley leaves
Freshly ground black pepper
4 flounder or sole fillets, each weighing about 6 ounces
1/2 pound (drained weight) pitted Middle Eastern green olives, coarsely chopped
1 lemon, very thinly sliced
Paprika, to taste
Couscous, cooking according to package directions, for serving

1
Preheat the oven to 400 degrees F.
2
Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
3
Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat.
4
When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes.
5
Remove from the heat and stir in the parsley and pepper, and set aside.
6
Rinse the fillets and pat dry with paper towels.
7
Lay the fillets out flat on a work surface, inside up.
8
Spread the onion mixture down the center of each fillet, dividing evenly.
9
Fold fillet over the onion mixture, and secure with a couple of toothpicks.
10
Arrange the stuffed fillets in the prepared baking dish.
11
Spoon the chopped olives evenly over the fillets.
12
Arrange the lemon slices over the olives.
13
Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
14
Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes.
15
Remove the foil, and test the fish for doneness.
16
It should flake when lightly touched with a fork.
17
Serve immediately, accompanied by hot couscous.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium-sized yellow onion, very finely chopped (about 1/2 cup), 3 cloves garlic, minced, 1 cup finely chopped fresh parsley leaves, and more.

Yes, Fish Baked with Olives, Parsley and Garlic: Tagine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Baked with Olives, Parsley and Garlic: Tagine

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