Moroccan-Inspired Fish Tagine


Serves: 4


1/3 cup chopped fresh cilantro

1 piece fresh ginger, about ½ inch, peeled and chopped (about 1 ½ tsp)

3 tsp paprika

¼ cup lemon juice

3 Tbsp Flying Olive Extra Virgin Olive Oil such as Garlic, Lemon, Gremolata, Cilantro and Roasted Onion, or a Single Varietal of Choice, plus a little more for greasing the baking dish

1 ½ pounds cod or halibut fillet, cut into 4 equal portions

3 cloves garlic, peeled

¼ tsp cayenne pepper

1 pound small tomatoes, cored, and roughly chopped

3 tsp ground cumin

¾ tsp salt, divided

¼ tsp black pepper, divided

1 pound onions, sliced into rings

½ lemon, thinly sliced

¼ cup pitted green olives (sliced in half around the middle)

Parsley or cilantro for garnish, if desired


Heat the oven to 350 degrees F.

Place the cilantro, ginger, paprika, lemon juice, and Flying Olive Extra Virgin of Choice in a large resealable plastic bag. Shake to combine. Add the fish and gently shake to coat the fillets completely, refrigerate.

Place the garlic, cayenne, tomatoes, and cumin in a food processor. Add ½ tsp salt and 1/8 tsp black pepper. Pulse until the mixture is coarsely chopped.

Grease a large casserole or baking dish with a little Flying Olive EVOO of Choice. Layer the onion slices over the bottom. Top with the tomato mixture. Cover with foil and bake at 350 degrees F for 30 minutes or until the onion is softened.

Remove the foil and lay the fish on top of the tomato mixture. Season with the remaining ¼ tsp salt and 1/8 tsp black pepper. Drizzle the marinade over the fish and lay the lemon slices on top. Sprinkle with the olives. Cover and bake an additional 20 minutes or until the fish flakes easily with a fork.

If desired, garnish with parsley and serve.

Inspired by recipe in Family Circle Magazine

Submitted by Barb L.