Last month, I got a very nice Le Creuset tagine for my birthday. I told my husband that’s what he got me for my birthday. LOL. I’ve always wanted one ever since we visited Marrakesh years ago and enjoyed an amazing Moroccan meal cooked and served in these clay pots. Although my tagine is an enamel-coated cast iron version, we still enjoyed this mouth-watering dish. I decided to make a fish dish to christen the tagine.
- 3 pieces large white fish fillets cut into bite size pieces (tilapia, halibut, masaka will do)
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 3 medium roma tomatoes, quartered
- 1 medium lemon, quartered
- 3 round eggplants, quartered
- 1 yellow bell pepper, sliced
- 3 tbs olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper or crushed chili pepper
- 2 tbs chopped parsley
- 1 tsp chopped fresh mint
- salt and pepper to taste
- 1/2 cup water
- In a bowl, mix cumin, cinnamon, chilli, cayenne pepper, half of parsley and 1 tbs olive oil. Add fish pieces, stir to coat. Set aside.
- Place tagine base on electric stove and heat on medium. Add rest of olive oil. Spread garlic, onions, tomatoes and lemon quarters.
- Add fish pieces of top of spices. Top with eggplant and mint. Add 1/4 cup water. Cover tagine and reduce heat to low.
- Let cook for 20 minutes, checking after 10 minutes for doneness. Add more water if required and make sure to spoon juices over fish when checking. Season with salt and pepper to taste.
- Serve with couscous or turmeric rice.