Fish tagine recipe

Photo: Fish tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fish tagine Recipe. Enjoy a collection of quick & easy Middle Eastern food recipes and learn how to make Fish tagine.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 Spanish onions, halved, thinly sliced
1 small (200g) orange sweet potato, halved lengthways, sliced
1 red capsicum, seeded, thickly sliced
2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces
2 tomatoes, cut into wedges
2 cups (400g) couscous
1/2 cup (40g) flaked almonds, roasted
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 cup coarsely chopped coriander

Method

Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source
Notebook: - July 2006, Page 121
Recipe by Michelle Noerianto

More Middle Eastern Soup Recipes: 

Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup  

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Baked Sole Recipe (Γλώσσα στο Φούρνο)

Baked Sole Recipe

If you have ever considered just chucking everything and going to ground somewhere in the Aegean for an entire summer, I urge you to do it without a second thought. If you have yearned to experience the stark afternoon light of Helios while wandering among whitewashed walls and cobblestone streets, as a scintillating blue sea laps against the shore and the Etesian winds blow, now is the season to start packing. Time stands still on a Greek isle, but you need to get there first.

This fish recipe is a small sampling of the flavours that mingle among the Cyclades. Serve this dish with a side of rice and some steamed asparagus, along with some Assyrtiko wine. And, if you do decide to visit Santorini, be sure to leave with some capers (harvested from the wild throughout the island), along with your memories.

Baked Sole Recipe

Ingredients:

4 sole fillets
1 large lemon
1/4 cup of capers
3 tbsp. of Greek extra virgin olive oil
3 tbsp. chopped fresh dill
2 tbsp. chopped fresh green onion (or celery leaves, or parsley)
1 tsp. dried Greek oregano
Salt and Pepper

1. Wash the fish well under cold water and pat dry with a paper towel, then salt and pepper the fillets and set aside.
2. Slice half of the lemon into thin slices, then cut the slices in half.
3. Pour 2 tablespoons of the olive oil into your baking dish and start to layer/arrange the fish and lemon slices alternately in the vessel.
4. Sprinkle the oregano, dill, capers and fresh green onion (or celery leaves, or parsley) over the fish and lemon slices.
5. Drizzle the final tablespoonful of olive oil and squeeze the juice of the remaining half lemon over everything.
6. Cover the baking dish and bake at 250°F for 30 minutes.

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