Moroccan Fish Tagine
Tender white fish in a fragrant, spiced tomato sauce with green olives and preserved lemon. One skillet, minimal prep, maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 1 lb white fish fillets (cod, halibut, or sea bass)
- 1 can (14.5 oz) diced tomatoes (canned or fresh)
- ½ cup green olives, pitted
- 2 tbsp preserved lemon, finely chopped
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
- 2
Add diced garlic and onion (1 clove minced, 1/4 onion diced); sauté until fragrant, about 90 seconds.
- 3
Stir in cumin and paprika, then add canned tomatoes with their juice and olives and preserved lemon.
- 4
Nestle fish fillets into the sauce. Simmer uncovered until fish is opaque and flakes easily, 8–10 minutes.
- 5
Scatter cilantro over the top and serve straight from the pan with crusty bread or couscous.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
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