Tagine of Fish with Lemons and Caper Berries
This is an extremely easy but impressive and festive dish for a holiday party. If you are looking for a turkey or roast meat alternative and want to avoid too many unhealthy side dishes – this may be your ideal Christmas or New Year’s choice!
1 fillet + 1 cup couscous
Cook time: 25min
Total: 2hr 25min
4 fillets (3 ounces each) flounder
½ cup cilantro, coarsely chopped
3 cloves of garlic, finely chopped
¼ cup olive oil
1 lemon, juiced
¾ teaspoon black pepper, freshly grounded
½ tablespoon paprika
⅛ teaspoon cayenne pepper
½ teaspoon cumin seed, crushed
1 small (70g) onion, thinly sliced
1 cup fennel, thinly sliced
½ cup celery, thinly sliced
3 (60g) whole canned tomatoes, roughly chopped
2 cloves of garlic, finely chopped
2 tablespoons caper berries
1 lemon, zested
Black pepper, coarsely grounded, to taste
½ teaspoon saffron
¾ cup water, warmed
⅓ cup extra virgin olive oil
4 cups couscous, cooked (according to package instructions)
- Lay the fish fillets in a shallow dish or bowl to marinate.
- Combine all the ingredients for the marinade in a separate small bowl. Mix well.
- Rub marinade mixture on fish fillets. Marinate for at least 2 hours in the refrigerator.
- To make the tagine, combine vegetables, garlic, berries and lemon zest in a baking dish. Season with black pepper and toss to distribute seasonings evenly.
- Crush the saffron threads with a mortar and pestle. Add them to the cup of warm water.
- Drizzle vegetables with olive oil and the saffron infused water.
- 15 minutes before marinade is complete, preheat the oven to 425°F.
- Place fish and marinade on top of the vegetables in the baking dish.
- Cover with foil and cook until the fish and veggies are cooked, about 25 minutes.
- Serve fish with the vegetables and resulting broth over the cooked couscous. Enjoy!