Before I met my husband fish and seafood was something that I ate on a very rare occasion and in small quantities. Not to mention it was usually the deep fried type. I didn’t really “like” it. But fish was something my husband had grown up with, especially sardines and anchovies (I’m not there yet!) So the first time a fish tajine graced the table in my presence I shuddered. I stepped back from the table and politely declined and munched on some bread. My husband kept coaxing me to just try it and I decided I had to not to offend the cook. Very gingerly I took a little bite and BAAM – can you believe I liked it? This did not taste like any fish I had ever tasted! Over the years I’ve adapted the traditional method a little because I don’t like fish skin, or bones or heads (usually this is made with a whole fish). This is pretty fast and very tasty – even for people who don’t “like” fish they might be surprised!
2 fish fillets (I usually use salmon, or a white fish like cod or talapia but any fish will work)
4-5 small red potatoes (any potatoes work but red cook faster)
1 small onion
2 large tomatoes or several small
3 tbsp cumin
2 tsp salt
1 tsp black pepper
1 tsp hot paprika
handful of chopped cilantro
2 tsp minced garlic
3 tsp olive oil
Wash and remove skin of all vegetables (you can leave it on the tomatoes and red potatoes if you’d like). Slice all of them very thinly, as thin as you can get them as this will aid in cooking time. Keep the tomatoes separate but add the remaining vegetables to a large mixing bowl. In another bowl combine all of the spices and mix together. Reserve 2-3 tsp of the spices, and pour 1 tsp of olive oil onto the vegetables – combine well and then sprinkle the rest of the spices onto the vegetables. Mix well so that they are covered.
In a flat baking pan arrange all of the vegetables – trying to keep them as flat as possible. Layering them will cause them to take longer to cook through.
Preheat the oven to 350 at this time.
Wash and dry off the fish. If using a fish with skin , you can choose to remove the skin or keep it on. I always remove it because I don’t like even looking at it! Once the fish is ready place it into the baking sheet on top of the vegetables. Take the tomatoes and arrange them on top of the fish and the other vegetables. The liquid will help cook them. Drizzle the remaining olive oil over the fish and the vegetables, and top the fish and tomatoes with the reserved spices. Squeeze the lemon over the entire dish, being careful to remove the seeds.
Place into the preheated oven and bake until the fish starts to flake the vegetables are tender. If you have a fast cooking fish, you could pre-steam the vegetables before seasoning and adding to the oven so that the fish doesn’t cook too long, waiting for the veggies to catch up!
Eat while hot with crusty bread. I usually serve with a quartered lemon for guests to squeeze more lemon if they desire.
- 75No, no not real porcupine. (I do know some people who eat it!) They just look like porcupine balls! I first saw this recipe on Choumicha's TV show. For those unfamiliar with her, she has a cooking show on 2M in Morocco. I love watching because I learn more and more vocabulary every time I…
- 73Surprisingly one of my husband's favorite meals is fried fish. I say surprisingly because he is from Marrakech, in the south central part of Morocco,several hours from the ocean. He particularly loves sardines but I hate am not a fan of them. However this meal is not just about fried fish, it usually includes…
- 73In Djem al Fna (a big public square chock-full of food stalls and vendors) in Marrakech there are small stores that sell shawarma. On my first visit to Morocco - a tour guide box tour mind you - we did not eat any street food. However thanks to my falling in love with my husband…
- 71This week's Sunday Supper theme is awesome. I'm so excited! Everyone is sharing a movie inspired recipe. Even though I loathe it, I wonder if you can guess which movie I've chosen? Want to know a little insider secret? There's no such place as Rick's Cafe - never was. Flocks of tourists visit Casablanca every…
- 71Whew!! This was one of the longest weeks I've had in a long time. Generally I only work part-time at my day job however we had a big fundraising event this week (of which I am in charge) and frankly I barely had time to sleep and eat. I believe I punched about 50 hours…