Moroccan Fish Tagine with Peppers and Olives Recipe

Name: Moroccan Fish Tagine with Peppers and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1/4 cup chopped fresh Italian parsley; 3 large garlic cloves, chopped; 3 tablespoons chopped fresh cilantro; 1 tablespoon Hungarian sweet paprika; 2 teaspoons ground turmeric; 1/8 teaspoon crushed saffron threads; 4 6-ounce white fish fillets (such as halibut or orange roughy); 1 pound carrots, peeled, thinly sliced; 1 1/2 pounds tomatoes, thinly sliced; 1 large onion, thinly sliced; 1 lemon, thinly sliced; 1 teaspoon salt; 3/4 teaspoon ground pepper; 1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips; 24 brine-cured olives (such as Kalamata); Additional Chopped fresh Italian parsley

Servings: persons

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

1
Mix first 7 ingredients in medium bowl.
2
Add fish and turn to coat.
3
Refrigerate 2 hours, turning fish occasionally.
4
Preheat oven to 350F.
5
Arrange carrot slices over bottom of 13x9x2-inch glass baking dish.
6
Layer half of tomatoes, half of onion and half of lemon over.
7
Season with half of salt and pepper.
8
Drain marinade from fish; reserve marinade.
9
Arrange fish atop lemon slices.
10
Top fish with remaining tomato, onion and lemon slices.
11
Season with remaining salt and pepper.
12
Top decoratively with red pepper strips and olives.
13
Pour reserved marinade over.
14
Cover dish with foil.
15
Bake 40 minutes.
16
Increase oven temperature to 400F.
17
and bake until fish flakes easily and vegetables are tender, about 25 minutes.
18
Garnish with additionally parsley.

506

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 17 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1/4 cup chopped fresh Italian parsley, 3 large garlic cloves, chopped, 3 tablespoons chopped fresh cilantro, and more.

Yes, Moroccan Fish Tagine with Peppers and Olives 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!

Moroccan Fish Tagine with Peppers and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions