Moroccan Fish Tagine
|Garlic||2 Clove (10 gm), crushed|
|Ground cumin||30 Milliliter (2 Tablespoon)|
|Paprika||30 Milliliter (2 Tablespoon)|
|Red chili||1 Small|
|Tomato puree||30 Milliliter (2 Tablespoon)|
|Lemon juice||60 Milliliter (4 Tablespoon)|
|Whiting cutlets/Cod cutlets||6 Ounce|
|Tomatoes||12 Ounce, sliced (350 Gram)|
|Green peppers||2 , seeded, thinly sliced|
|Chopped coriander||1 Tablespoon (For Garnish)|
1. Mix together the garlic, cumin, paprika, chilli, tomato puree and lemon juice. Spread this mixture over the fish, then cover and chill for about 30 minutes to let the flavour penetrate.
2. Preheat the oven to 200°C/400°F/ Gas 6. Arrange half of the tomatoes and peppers in a baking dish.
3. Cover with the fish, in one layer, then arrange the remaining tomatoes and pepper on top. Cover the baking dish with foil and bake for about 45 minutes, until the fish is tender. Sprinkle with chopped coriander or parsley to serve.