Moroccan Fish Tajine Recipes

Steps:

• Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
• Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
• Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Steps:

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

Steps:

• Finely chop parsley and garlic and put in medium bowl. Add all spices and 2 tablespoons oil. Toss together with hands.
• Chop potatoes into 1/3 inch thick circles. Chop tomatoes into quarters. Chop onion into 6 wedges. Chop bell peppers into large rings. Trim asparagus.
• Put all vegetables onto a large baking dish or tajine pan, there is no method to this just pile them on. Drizzle the rest of the olive oil over the veggies. At this point, take a little of all the spices used and lightly sprinkle over veggies (just a few pinches of each).
• Take the whole trout and stuff a small handful of the parsley mixture into each (this should be about a third of the mixture for all the fish) . Rub a little olive oil on the trout if you want to help it crisp the skin.
• Take a third of the parsley mixture and evenly coat the veggies on the pan. Lay the fish down on top of the veggies and cover the fish with the remaining parsley mixture.
• Bake in a preheated 400°F oven for about an hour or until the fish is crisp on the outside and the veggies are browned and roasted.
• Enjoy!