You are here

Tagine Of Halibut With Preserved Lemons And Caper Berries

admin's picture
Ingredients
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
  Pepper 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Servings: 
6

Rate It

Your rating: None
4.31389
Average: 4.3 (18 votes)