Moroccan White Fish

When I think of fish I usually think breaded or battered, kind of plain. But this aromatic recipe is anything but plain... it's colourful and bursting with flavour! 

Ingredients:
1 lb (500 g) white fish fillets (2 tilapia fillets here)
2 tbsps parsley
1/4 cup olive oil
1 tsp paprika
1/4 tsp turmeric
pinch of saffron threads
1 tsp fresh ginger
1 tbsp lemon juice

1 cup canned diced tomatoes with juice
1 garlic clove, minced
1/2 tsp cumin
salt and pepper to taste

1 large carrot, sliced thinly
1 small onion, sliced thinly
1 lemon
8 kalamata olives
1/2 red pepper, sliced

Combine parsley, olive oil, paprika, turmeric, saffron, ginger and lemon juice. Coat the fish fillets on both sides and refrigerate for 1-2 hours.

In a small saucepan mix the tomatoes, garlic, cumin, salt and pepper together. Mash a bit and cook until slightly thickened, about 5 minutes.

Place sliced carrots, then onions, on the bottom of a greased baking dish. Spoon the tomato sauce over the top. Cover and put in a 350 F oven for 20 minutes or until the carrots are tender.

Add the fish topped with 1 tsp lemon zest, lemon slices, red pepper and olives. Pour the marinade in around the fish.

Return to the oven uncovered for 20-25 minutes or until the fish flakes easily.

Is this not gorgeous?

Serve with rice or couscous.

Adapted from: https://cookandbemerry.com/moroccan-fish-tagine-with-ginger-saffron/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+CookBeMerry+(Cook+%26+Be+Merry)