Fish Tajine
This recipe can easily be made with boneless fish filets, which would make the dish easier to eat. On the other hand, whole or sliced fish make for a much more succulent sauce.
Ingrédients
- 4 Snappers or similar fish 12oz (325g) each or 1kg firm fish filet or fish slices
- 6 large onions, sliced
- ½ cup raisins
- 4 Tbsp pine nuts
- 1 ½ Tbsp Tajine spices, ground
- ½ cup olive oil
- 1 Tbsp fresh ginger, chopped
- 1 tsp lemon pepper blend, ground
- Salt to taste
- Parsley, cilantro or basil, for garnish
Method
-
1
Have your fish monger clean and scale your fish.
-
2
Pre-heat oven to 350ºF (175ºC).
-
3
Wash fish well and pat dry using a paper towel.
-
4
Put all remaining ingredients in a bowl and mix well.
-
5
Place half the onions in a large, cast iron pot.
-
6
Place the fish on top. Put some of the onions into the cavity of each fish and cover the fish with the remaining onions.
-
7
Put the un-covered cast iron pot in the oven and cook until the fish has cooked in its’ juices (30 to 40 minutes).
-
8
Remove from the oven and let rest for 15 minutes before serving. Garnish with fresh herbs at the last minute.