Halibut Tagine With Lemon And Olives

Marinated halibut fillets baked over a layer of onions and topped with a spicy tomato mixture. Topped with lemon and green olives. Baked until fish flakes easily. Garnish with parsley.

Ingredients -

1/3 cup chopped Fresh Cilantro
½-inch piece Ginger, chopped
3 teaspoon Paprika
1/4 cup Lemon Juice
3 tablespoons Olive Oil
1-1/2 pounds Halibut Fillet, cut into 4 equal portions
3 cloves Garlic
1/4 teaspoon Cayenne Pepper
1 pound Tomatoes, cored
3 teaspoon Dried Cumin
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 pound Onions, sliced into rings
1/2 Lemon, thinly sliced
1/4 cup Green Olives

Preparation:

1. Preheat oven to 350 F.

2. Add fresh cilantro, ginger, paprika, lemon juice and olive oil to re-sealable zip lock bag.

3. Seal and shake gently to combine.

4. Add halibut pieces to marinade. Seal bag. Move gently to coat.

5. Refrigerate 1 hour.

6. Place garlic, cayenne pepper, tomatoes, and dried cumin into food processor. Add 1/2-teaspoon salt and 1/8 teaspoon pepper. Pulse until mixture is coarsely chopped.

7. Butter large ceramic baking dish.

8. Arrange onion rings on bottom of baking dish.

9. Top with tomato mixture, cover with foil and bake 30 minutes.

10. Remove foil. Place fish on top of tomato mixture. Season fish with remaining salt and pepper.

11. Drizzle marinade over fish.

12. Place lemon slices on top of each fish piece.

13. Sprinkle with green olives.

14. Bake 20 minutes or until fish flakes easily.

15. Garnish with parsley and serve.

Cooking Tip

Lemon Juice

Fresh lemon juice is the best choice for this recipe.

Cooking Tip

Tomatoes

Choose tomatoes rich in water and moisture. Chops tomatoes and retain all liquid and seeds.