Tagine Of Halibut With Preserved Lemons And Caper Berries
|For herb mixture|
|Coarsely chopped flat leaf parsley||1⁄2 Cup (8 tbs) (Fresh)|
|Coarsely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Lemon||1 , juiced|
|Hot paprika||1 Tablespoon|
|Cayenne pepper||1 Pinch|
|Ground cumin||1 Teaspoon|
|Halibut steaks||12 Ounce, skinned (6 Pieces, 6 Ounce Each)|
|Crushed saffron threads||1⁄2 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Thinly sliced fennel||1⁄2 Cup (8 tbs)|
|Carrots||2 , peeled and sliced|
|Celery stalks||2 , thinly sliced|
|Plum tomatoes||3 Cup (48 tbs), halved, seeded and chopped|
|Caper berry||1⁄2 Cup (8 tbs)|
|Preserved lemon||1 , rinsed and slivered|
|Sea salt||To Taste|
|Freshly ground pepper||To Taste|
|Virgin olive oil||1⁄4 Cup (4 tbs)|
Preheat the oven to 425°F.
In a bowl, combine all the ingredients for the herb mixture.
Place the fish in a shallow baking dish and rub mixture on all sides of the fish.
Cover and refrigerate for at least 2 hours.
In a small bowl, combine the saffron and boiling water.
Let sit for 30 minutes.
Combine the vegetables with the garlic, caperberries, preserved lemon, salt, and pepper; toss well.
Place the vegetable mixture in the bottom of a large ovenproof casserole.
Drizzle the vegetable bed with the saffron-infused water and olive oil.
Place the fish on top of the vegetable bed.
Cover the casserole with a lid or aluminum foil and bake for 25 to 30 minutes, or until the fish is opaque throughout.
Serve the fish on a bed of the vegetables, sprinkled with a little of the cooking liquid.