Title: Moroccan Fish Tagine
Categories: Seafood Diet Main
Yield: 4 Servings

2		Garlic cloves, crushed
2	tb	(30ml) ground cumin
2	tb	(30ml) paprika
1	sm	Red chilli (optional)
2	tb	(30ml) tomato pur‚e
4	tb	(60ml) lemon juice
4		Cutlets of whiting or cod, about 175g/6oz each
350	g	(12oz) tomatoes, sliced
2		Green peppers, seeded and thinly sliced
		Salt and black pepper
		Chopped fresh coriander, to garnish

* Tagine is actually the name of the large Moroccan cooking pot used for this type of cooking, but you can use an ordinary casserole instead * Mix together the garlic, cumin, paprika, chilli, tomato pur‚e and lemon juice. Spread this mixture over the fish, then cover and chill for about 30 mins to let the flavour penetrate.

Preheat the oven to 200øC/400øF/Gas 6. Arrange half of the tomatoes and peppers in a baking dish.

Cover with the fish, in one layer, then arrange the remaining tomatoes and pepper on top. Cover the baking dish with foil and bake for about 45 mins, until the fish is tender. Sprinkle with chopped coriander or parsley to serve.

Tip: If you are preparing this dish for a dinner party, it can be assembled completely and stored in the fridge, ready to bake when needed.

Nutrition Notes: Per portion: Energy - 203Kcals/855kJ Fat - 3.34g Saturated fat - 0.29g Cholesterol - 80.5mg Fibre - 2.48g

From: "The Low Fat, Low Cholestrol Cookbook" - Christine France

Posted by : Sue Rykmans.

previous

next