Fish Tagine with Confit Peppers and Beldi Lemon (Moroccan Tagine)

Ingredients

• White fish fillets (sea bream, cod or grouper)800 g
• Red and green peppers2 (1 red, 1 green)
• Beldi preserved lemon (Moroccan preserved lemon)1
• Ripe tomatoes3
• Onion1 large
• Garlic3 cloves
• Ground cumin1 tsp
• Sweet paprika1 tsp
• Turmeric1/2 tsp
• Ground ginger1/2 tsp
• Fresh coriander1 bunch
• Fresh parsley1/2 bunch
• Purple or green olives100 g
• Olive oil3 tbsp
• Salt1 tsp
• Pepper1/2 tsp
• Water1/2 glass

Instructions

1. 1

   Prepare the marinade: in a bowl, mix crushed garlic, cumin, paprika, turmeric, ginger, salt, pepper, 2 tbsp olive oil and the juice of half a preserved lemon. Coat the fish fillets and let marinate for 20 minutes.

2. 2

   Meanwhile, slice the peppers, dice the tomatoes, thinly slice the onion. Chop the coriander and parsley.

3. 3

   In a tagine or large skillet, heat 1 tbsp olive oil. Sauté the onion until translucent. Add the peppers and cook for 5 minutes until softened.

4. 4

   Add the tomatoes, half of the chopped herbs and the remaining preserved lemon cut into small dice. Pour in 1/2 glass of water, cover and simmer for 10 minutes over low heat.

5. 5

   Arrange the marinated fish fillets on the bed of vegetables. Add the olives. Cover and cook for 8-10 minutes over low heat, until the fish is cooked through.

6. 6

   Sprinkle with the remaining fresh herbs and serve hot, accompanied by Moroccan bread or semolina.