Dinner Party · Moroccan
Fish Tagine with Peppers
White fish fillets are braised with a medley of bell peppers and tomatoes, seasoned simply with Moroccan spices.
Why This Works
Cooking the fish on a bed of vegetables prevents it from burning and creates a naturally flavorful sauce as the juices combine.
The Upgrade
Add a handful of green olives during the last 10 minutes for a briny, salty punch.
Chef's Secret
Michelin TechniqueLayering is key: keeping the delicate fish above the moisture ensures perfectly even cooking without it falling apart.
Ingredients
Total time including resting: 40 min
Directions
Arrange the bell pepper strips and tomato slices in the bottom of a wide, shallow pot.
5 minIn a small bowl, mix garlic, spices, olive oil, and preserved lemon.
2 minRub the fish fillets with half of the spice mixture.
2 minPlace fish on top of the vegetables and spoon remaining spice mixture over the top.
2 minCover the pot and place over medium heat to allow the vegetables to release their juices.
5 minSimmer gently until the fish is flaky and opaque and vegetables are tender.
15 minUncover and let the sauce thicken slightly if necessary.
5 minScatter with plenty of fresh cilantro before serving directly from the pot.
1 minWine Pairing
Rioja Blanco
White Wine
The BottleR. Lopez de Heredia Viña Tondonia Blanco
A barrel-aged white wine with its nutty, oxidative notes and complex acidity is the ideal foil for the stewed peppers and tomatoes. It matches the complexity of the spices while lifting the fish's natural flavors.
Nutrition per Serving
310
calories
35g
protein
15g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fluffy Couscous
Simple steamed couscous is the classic Moroccan starch, designed to soak up the fragrant tomato and pepper braising juices.
Ingredients
Directions
Place the dry couscous in a large, heatproof stainless steel bowl.
Whisk the salt and olive oil into the boiling water or stock.
Pour the boiling liquid over the couscous, ensuring all grains are submerged.
Cover the bowl immediately with a tight-fitting lid or plate; let steam undisturbed for 6 minutes.
Add the butter and fluff the grains gently using a fork to separate, ensuring a light, airy texture.
Serve immediately while hot, allowing the grains to act as a delicate sponge for the tagine.
Side Dish
Olives and Preserved Lemon
A small side of brined olives and slivered preserved lemon adds a salty, bright punch that elevates the fish.
Ingredients
Directions
Rinse the preserved lemon under cold water, remove and discard the pulp, and thinly julienne the rind.
In a small skillet over medium-low heat, gently toast the fennel seeds until aromatic, about 60 seconds.
Add the olive oil and Aleppo pepper to the skillet, warming for 30 seconds to infuse the oil.
Remove from heat and stir in the preserved lemon julienne.
Toss the olives with the warm, spiced oil mixture in a glass bowl until evenly coated.
Finish with the fresh parsley and serve at room temperature alongside the tagine.
Member Reviews
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Great recipe — took me about 10 minutes longer than listed but worth it.