Moroccan Fish Tagine for Two

Name: Moroccan Fish Tagine for Two
Yield: Serves 2
Cuisine: African
Ingredients: 12 ounces, skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces; 1/2 teaspoon, table salt, divided; 1/4 cup, fresh cilantro leaves, plus 2 tablespoons chopped; 2 , garlic cloves, peeled; 3/4 teaspoon, ground cumin; 3/4 teaspoon, paprika; 1/8 teaspoon, cayenne pepper; 2 teaspoons, lemon juice; 3 tablespoons, extra-virgin olive oil, divided; 1/2 , onion, sliced through root end ¼ inch thick; 1/2 , green bell pepper, cut into ¼-inch strips; 1 , small carrot, peeled and sliced on bias ¼ inch thick; 3/4 cup, canned diced tomatoes; 3 tablespoons, pitted green olives, quartered lengthwise; 1 tablespoon finely chopped preserved, lemon

Main Courses
African
Fish & Seafood
For Two
Stews

By Annie Petito ･ Appears in Cook's Illustrated July/August 2020

With its vibrant colors, punchy flavors, and straightforward technique, a tagine is just the thing to perk up mild white fish.

SERVES 2

TIME 40 minutes

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