Fish Tagine with Chermoula

Name: Fish Tagine with Chermoula
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 lb swordfish; 1 onion; 1 carrot; 1 cup fresh cilantro; 10 garlic cloves; 2 tbsp gingerroot; 4 tsp ground cumin; 1 cup lemon juice; 1 chile; 2 tomatoes; 0.5 tsp salt

Swordfish, carrot and tomatoes come together in this Moroccan tagine, fragrant with cumin and chilli and baked in the oven.

1 hr · Serves 4 · Easy

Method

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Time: Prep 35 min · Cook 25 min · 60 min total
Difficulty: easy

1
Preheat oven to 350°F. Rinse fish and set aside. Prepare a nonreactive dish with cooking spray.
2
Arrange carrots and onions in dish and lay fish directly on top. Sprinkle them lightly with salt.
3
Combine cilantro, garlic, ginger, cumin, lemon juice, chile and half of the chopped tomatoes into a food processor and puree to form a sauce that is smooth. Add salt to taste.
4
Pour the sauce over the fish and veggies and top with the remaining tomatoes. Cover the pan with foil and bake for 20-25 minutes. Serve on top of couscous.
25 min