Ingredients with Measurements:
- 1 lb white fish fillets, cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can diced tomatoes (14 oz)
- 1/2 cup green olives, pitted
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground ginger
- Salt and pepper to taste
Special equipment needed:
- Tajine or a deep oven-safe dish with a lid
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the bell peppers, cumin, paprika, and ginger. Cook for another 5 minutes until the peppers are slightly softened.
4. Add the diced tomatoes and their juice to the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.
5. Stir in the olives, parsley, and cilantro. Season with salt and pepper to taste.
6. Arrange the fish chunks in the bottom of the tajine or oven-safe dish. Pour the tomato and olive mixture over the fish.
7. Cover the tajine or dish with a lid and bake in the preheated oven for 20-25 minutes until the fish is cooked through.
8. Serve hot with couscous or crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in this recipe, such as cod, haddock, or tilapia.
- Black olives can be used instead of green olives.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add some sliced potatoes to the tajine for a heartier meal.
- Use different herbs such as thyme or oregano instead of parsley and cilantro.
- Add some red pepper flakes for a spicier version.
Tips and tricks:
- Make sure to cut the fish into even-sized chunks so they cook evenly.
- If you don't have a tajine, you can use a Dutch oven or any oven-safe dish with a lid.
- Serve the tajine with lemon wedges for a bright burst of flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tajine in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the tajine in the center of the table and let everyone help themselves.
- Garnish with some fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with couscous or crusty bread.
Suggested side dishes:
- Roasted vegetables such as carrots or zucchini.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the fish is overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tajine is a traditional Moroccan dish named after the earthenware pot it is cooked in.
Flavor profiles:
- This dish is savory and slightly spicy with a bright burst of flavor from the olives and tomatoes.
Serving suggestions:
- Serve the tajine with a side of couscous or crusty bread for soaking up the flavorful sauce.
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Region: Moroccan