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Moroccan Fish Tajine

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Ingredients

Adjust Servings:
3 whole trout (about 10 inches long)
2 bunches parsley
2 russet potatoes
4 roma tomatoes
10 - 15 white mushrooms
1 bunch asparagus
2 bell peppers (any color)
1 yellow onion
6 garlic cloves
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ginger powder
1 tablespoon ras el hanout spice mix (available at mustaphas.com)
4 tablespoons extra virgin olive oil

Nutritional information

285.7
Calories
130 g
Calories From Fat
14.5 g
Total Fat
2.1 g
Saturated Fat
0 mg
Cholesterol
1786 mg
Sodium
35.8 g
Carbs
8 g
Dietary Fiber
7.5 g
Sugars
8.3 g
Protein
299g
Serving Size

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Moroccan Fish Tajine

Features:
    Cuisine:

    This fish tajine can be changed and fitted to what you can afford or what is in your kitchen. Many types of fish can be used, I prefer the whole fish because it takes longer to cook which makes the veggies roast better. This is for a large tajine to feed 4-6 people. Any veggie can be added and it tastes delicious with various types of mushrooms. This is just my latest tajine recipe.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Fish Tajine, This fish tajine can be changed and fitted to what you can afford or what is in your kitchen Many types of fish can be used, I prefer the whole fish because it takes longer to cook which makes the veggies roast better This is for a large tajine to feed 4-6 people Any veggie can be added and it tastes delicious with various types of mushrooms This is just my latest tajine recipe , This fish tajine can be changed and fitted to what you can afford or what is in your kitchen Many types of fish can be used, I prefer the whole fish because it takes longer to cook which makes the veggies roast better This is for a large tajine to feed 4-6 people Any veggie can be added and it tastes delicious with various types of mushrooms This is just my latest tajine recipe


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    Steps

    1
    Done

    Finely Chop Parsley and Garlic and Put in Medium Bowl. Add All Spices and 2 Tablespoons Oil. Toss Together With Hands.

    2
    Done

    Chop Potatoes Into 1/3 Inch Thick Circles. Chop Tomatoes Into Quarters. Chop Onion Into 6 Wedges. Chop Bell Peppers Into Large Rings. Trim Asparagus.

    3
    Done

    Put All Vegetables Onto a Large Baking Dish or Tajine Pan, There Is No Method to This Just Pile Them On. Drizzle the Rest of the Olive Oil Over the Veggies. at This Point, Take a Little of All the Spices Used and Lightly Sprinkle Over Veggies (just a Few Pinches of Each).

    4
    Done

    Take the Whole Trout and Stuff a Small Handful of the Parsley Mixture Into Each (this Should Be About a Third of the Mixture For All the Fish) . Rub a Little Olive Oil on the Trout If You Want to Help It Crisp the Skin.

    5
    Done

    Take a Third of the Parsley Mixture and Evenly Coat the Veggies on the Pan. Lay the Fish Down on Top of the Veggies and Cover the Fish With the Remaining Parsley Mixture.

    6
    Done

    Bake in a Preheated 400f Oven For About an Hour or Until the Fish Is Crisp on the Outside and the Veggies Are Browned and Roasted.

    7
    Done

    Enjoy!

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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