Moroccan Fish Tagine

• portions: 4 servings

Ingrédients

1 1/2 pounds, skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces

3/4 teaspoon, table salt, divided

1/2 cup, fresh cilantro leaves, plus ¼ cup chopped

4 , garlic cloves, peeled

1 1/4 teaspoons, ground cumin

1 1/4 teaspoons, paprika

1/4 teaspoon, cayenne pepper

1 1/2 tablespoons, lemon juice

6 tablespoons, extra-virgin olive oil, divided

1 , onion, halved and sliced through root end ¼ inch thick

1 , green bell pepper, stemmed, seeded, and cut into ¼-inch strips

1 , carrot, peeled and sliced on bias ¼-inch thick

1 , (14.5-ounce) can diced tomatoes

1/3 cup, pitted green olives, quartered lengthwise

2 tablespoons finely chopped preserved, lemon

Instructions

Recipe Instructions

You can substitute red snapper or haddock for the cod as long as the fillets are 1 to 1½ inches thick. Picholine or Cerignola olives work well in this recipe. Serve this dish with flatbread, couscous, or rice.

Place cod in bowl and toss with ½ teaspoon salt. Set aside.

Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.

Heat remaining ¼ cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.

Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.

Test Kitchen Techniques

Nutrition

• Calories: 387
• Lipides Totaux: 24 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 0 g
• Cholestérol: 73 miligrams
• Sodium: 711 miligrams
• Glucides Totaux: 8 g
• Sucres Totaux: 6 g
• Protéines: 32 g