Halibut Tagine

Name: Halibut Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lemon; 0.5 cup olive oil; 1 lb onion; 8 large garlic cloves; 3 tbsp grated lemon peel; 2 tsp paprika; 1.5 tsp ground cumin; 1.5 tsp ground ginger; 0.25 tsp cayenne pepper; 8 tbsp fresh parsley; dill; 8 tbsp fresh mint; 3 lb halibut; 4 cup vegetable broth; 6 medium artichoke hearts; 3 fresh fennel bulbs; 5 large carrots

Fish, lemon and artichoke hearts baked in the oven and spiced with paprika and cumin for a Moroccan tagine.

45 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Heat 1/4 C oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
5 min
2
Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Add broth, fennel, artichoke hearts, and carrots. Bring to a boil.
3 min
3
Cover, reduce heat to medium-low and simmer for about 15 minutes, uncover and cook for another 15 minutes.
4
Season with salt and pepper as necessary (May do up to this point in advance). Preheat oven to 400. Place fish in large, oiled (may use Pam) baking dish and cover with tagine.
5
Cover with aluminum foil and cook for approximately 30 minutes until fish is tender and not overdone – check fish by sliding fork under it – if it starts to fall apart, then its done. Do not overcook.
30 min