Fish Tagine Recipe

Name: Fish Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish; One 1/2-inch piece fresh ginger, peeled and minced; 3 teaspoons sweet paprika; 1/4 cup fresh lemon juice; 1/2 cup extra virgin olive oil, plus more as needed; 1 1/2 to 2 pounds fillets of red snapper, halibut, grouper, sea bass, or other firm fish, cut into 4 equal portions; 3 garlic cloves, peeled; 1/4 teaspoon cayenne, or to taste; 5 small tomatoes, cored; 3 teaspoons ground cumin; Salt and black pepper to taste; 1 large onion, sliced; 1 lemon, thinly sliced crosswise; 1/4 cup olives, preferably green, pitted

Servings: persons

1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish
One 1/2-inch piece fresh ginger, peeled and minced
3 teaspoons sweet paprika
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil, plus more as needed
1 1/2 to 2 pounds fillets of red snapper, halibut, grouper, sea bass, or other firm fish, cut into 4 equal portions
3 garlic cloves, peeled
1/4 teaspoon cayenne, or to taste
5 small tomatoes, cored
3 teaspoons ground cumin
Salt and black pepper to taste
1 large onion, sliced
1 lemon, thinly sliced crosswise
1/4 cup olives, preferably green, pitted

1
Preheat the oven to 350F.
2
Whisk together the first 5 ingredients in a shallow baking dish.
3
Place the fish in the marinade and turn to coat.
4
(Refrigerate if your kitchen is very warm.)
5
Place the garlic, cayenne, tomatoes, cumin, a large pinch of salt, and a sprinkling of pepper in a food processor and pulse until the mixture is coarsely chopped.
6
Oil the bottom of a casserole or baking dish.
7
Lay the onion slices across the bottom, then top with the tomato mixture.
8
Cover the pan with foil and bake for about 15 minutes, or until the mixture becomes juicy.
9
Remove the foil and lay the fish on top of the tomato mixture; sprinkle with salt and pepper.
10
Lay the lemon slices on top of the fish, then pour on the fish marinade; top with the olives.
11
Cover and bake for another 15 minutes, or until a thin-bladed knife passes through the fish with little resistance.
12
Garnish with additional parsley or cilantro and serve immediately.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish, One 1/2-inch piece fresh ginger, peeled and minced, 3 teaspoons sweet paprika, 1/4 cup fresh lemon juice, and more.

Yes, Fish 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.

That's it — enjoy your meal!

Fish Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions