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
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1
Have your fish monger clean and scale your fish.
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2
Pre-heat oven to 350ºF (175ºC).
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3
Wash fish well and pat dry using a paper towel.
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4
Put all remaining ingredients in a bowl and mix well.
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5
Place half the onions in a large, cast iron pot.
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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.
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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).
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8
Remove from the oven and let rest for 15 minutes before serving. Garnish with fresh herbs at the last minute.
