Moroccan Fish Tagine for Two
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WHY THIS RECIPE WORKS
For a bright, flavorful fish tagine, we started by salting chunks of cod to season the flesh and help it retain moisture. We coated the fish in chermoula, a flavorful herb-spice paste of cilantro, garlic, cumin, paprika, cayenne, lemon juic... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
You can substitute red snapper or haddock for the cod as long as the fillets are 1 to 1½ inches thick. Picholine or Cerignola olives work well in this recipe. Serve this dish with flatbread, couscous, or rice.
Place cod in bowl and toss with ¼ teaspoon salt. Set aside.
Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 1½ tablespoons oil. Set aside.
Heat remaining 1½ tablespoons oil in large saucepan over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of saucepan.
Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove saucepan from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.