FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE
The word "tagine" means two different things, says Jaafar, "either a traditional stew of meat, poultry or fish, or a conical-shaped, earthenware vessel in which we cook it." Although tagines can be purchased at many better kitchenware stores, it's safe to say that most American kitchens do not contain one. An ordinary baking dish is an acceptable substitute if it is very tightly covered. Tagines are almost always served with couscous, which is the "rice" or "pasta," of Morocco, Jaafar tells us.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
- Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
- Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
- Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.
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Sushil Mahato
m_s@gmail.comI'm going to try this recipe with a different type of fish.
Joeleine Enright
enright-joeleine@gmail.comThis dish looks like it would be very expensive to make.
Jeffery Vincent
j.v84@aol.comI'm not a fan of fish, but I'm willing to try this recipe.
Miadur Rahaman
m-rahaman@gmail.comThis recipe is a bit too complicated for me. I think I'll try something else.
yagya khatri
yk@gmail.comI'm going to make this dish for my next dinner party.
Poly Products
pp95@gmail.comThis dish is perfect for a special occasion.
Saliha Shahid
s-shahid96@gmail.comI'm allergic to olives. Can I substitute something else?
Kizito Handhala
h27@hotmail.comI'm not sure about this recipe. I've never cooked fish in a tagine before.
Suchitra Bajracharya
suchitra_bajracharya35@gmail.comThis recipe sounds amazing! I love the combination of flavors.
Safi Mughal
mughal52@yahoo.comThis dish looks delicious! I can't wait to try it.
Andrew l
andrew_l30@aol.comI followed the recipe exactly and the dish was still bland. I think I may have used the wrong type of olives.
Abunasir Waziristani
a@gmail.comThis recipe was easy to follow and the dish turned out great! I will definitely be making it again.
John Travis
t-j55@hotmail.comI'm not a big fan of fish, but this dish was amazing! The flavors were so well-balanced, and the fish was so moist and tender.
Angela Bohlen
bohlen_a@yahoo.comThis dish was a hit with my family! The combination of olives, parsley, and garlic was perfect, and the fish was cooked to perfection.