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Fish Tajine
Moroccan Fish
Fresh Fish-Red Snapper, Sea Bass, Sword Fish, Orange Ruffie, Halibut
2 potatoes, peeled and sliced in 2 inch
2 sweet potatoes, peeled and sliced in 2 inch
3 carrots, peeled and sliced in 2 inch
2 onions, peeled and sliced in 2 inch
3 green bell peppers, sliced in 2 inch
2 red bell peppers, sliced in 2 inch
5 tomatoes, sliced in 2 inch
1 cup parsley, finely chopped
1 cup cilantro
3 Tbls. paprika
1 whole garlic, finely chopped
1/2 Tbls. black pepper
1 Tbls. cumin
1/4 cup vinegar
3 bay leaves
1/4 tsp. cayenne
1/2 preserved lemon, diced
green olives
3 oz. olive oil
1/4 lb. butter, cut in pieces


In a bowl mix parsley, cilentro, paprika, garlic, black pepper, cumin, preserved lemon, vinegar, bay leaves, cayenne, and olive oil. Then wrap the fish very well with this mixture outside and inside as well.

In a large pan, cover the bottom of the pan with sliced potatoes, then the second layer with tomato, the third layer with potatoes, then sweet potatoes, onions, green peppers, red peppers, carrots, and green olives.

Put the fish in the middle of the pan and pour the rest of the mixture around the vegetables. Spread butter around it and cover the pan with aluminum foil.

Put the pan in the oven in 350 degree and let cook for 45 min to 1 hour, checking every 20 minutes and pouring the sauce over the fish.

Serve hot in a platter and garnish with sliced lemons and steams of parsley around the edges.

Click on The Imperial Fez for more great Moroccan Recipes!

Preparation Time: Serves: 8-10
Recipe Origin: Morocco
Submitted by:
Rafih Benjelloun

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