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!

Serving size

1 fillet + 1 cup couscous

Makes

4

Prep time: 2hr 0min
Cook time: 25min
Total: 2hr 25min

Ingredients

Marinade:

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

 

Tagine:

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)

Nutrition Info

Makes:Serving size: 1 fillet + 1 cup couscous

Calories

555

Fat

33 g

Saturated Fat

5 g

Trans Fat

0 g

Cholesterol

38 mg

Carbohydrates

46 g

Sugar

4 g

Fiber

5 g

Protein

18 g

Sodium

389 mg

Calcium

75 mg

Phosphorus

295 mg

Potassium

576 mg

Instructions

  1. Lay the fish fillets in a shallow dish or bowl to marinate.
  2. Combine all the ingredients for the marinade in a separate small bowl. Mix well.
  3. Rub marinade mixture on fish fillets. Marinate for at least 2 hours in the refrigerator.
  4. 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.
  5. Crush the saffron threads with a mortar and pestle. Add them to the cup of warm water.
  6. Drizzle vegetables with olive oil and the saffron infused water.
  7. 15 minutes before marinade is complete, preheat the oven to 425°F.
  8. Place fish and marinade on top of the vegetables in the baking dish.
  9. Cover with foil and cook until the fish and veggies are cooked, about 25 minutes.
  10.  Serve fish with the vegetables and resulting broth over the cooked couscous. Enjoy!

 

Recipe contributed by FamilyCook Productions

If you don’t have a mortar and pestle, you can crush the saffron threads by placing them dry at the bottom of small cup and crushing them with the handle of a wooden spoon.

For a variety, you can use substitute flounder fillets with salmon.