Name: Moroccan Fish Tagine for Two
Total time: 40 min
Cuisine: African
Ingredients: 12 ounces skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces; 1/2 teaspoon table salt , divided; 1/4 cup fresh cilantro leaves , plus 2 tablespoons chopped; 2 garlic cloves , peeled; 3/4 teaspoon ground cumin; 3/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 teaspoons lemon juice; 3 tablespoons extra-virgin olive oil , divided; 1/2 onion , sliced through root end ¼ inch thick; 1/2 green bell pepper , cut into ¼-inch strips; 1 small carrot , peeled and sliced on bias ¼ inch thick; 3/4 cup canned diced tomatoes; 3 tablespoons pitted green olives , quartered lengthwise; 1 tablespoon finely chopped preserved lemon

Moroccan Fish Tagine for Two

By Annie Petito

Published on May 12, 2020

Time

40 minutes

Yield

Serves 2

Ingredients

12 ounces skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces½ teaspoon table salt, divided¼ cup fresh cilantro leaves, plus 2 tablespoons chopped2 garlic cloves, peeled¾ teaspoon ground cumin ¾ teaspoon paprika ⅛ teaspoon cayenne pepper 2 teaspoons lemon juice 3 tablespoons extra-virgin olive oil, divided½ onion, sliced through root end ¼ inch thick½ green bell pepper, cut into ¼-inch strips1 small carrot, peeled and sliced on bias ¼ inch thick¾ cup canned diced tomatoes 3 tablespoons pitted green olives, quartered lengthwise1 tablespoon finely chopped preserved lemon

Before You Begin

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.

Instructions

Place cod in bowl and toss with ¼ 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 1½ tablespoons oil. Set aside.

Heat remaining 1½ tablespoons oil in large saucepan 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 saucepan.

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 saucepan 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.