Fish Tagine with Olives

Ingredients

• •4 fillets of white fish (such as cod or haddock)
• •1 large onion, thinly sliced
• •3 cloves garlic, minced
• •1 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp paprika
• •1/2 tsp cayenne pepper (adjust to taste)
• •1 cup diced tomatoes (canned or fresh)
• •1 cup fish stock or water
• •1/2 cup green olives, pitted and halved
• •1/4 cup chopped fresh cilantro or parsley
• •Salt and black pepper to taste
• •Juice of 1 lemon
• •1 lemon, thinly sliced (for garnishing)

Instructions

1. 1

   Heat the olive oil in a large tagine or deep skillet over medium heat.

2. 2

   Add the sliced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes until fragrant.

4. 4

   Add the diced tomatoes and fish stock (or water) to the pot. Bring to a simmer and cook for about 10 minutes, allowing the spices to meld.

5. 5

   Carefully place the fish fillets into the sauce and spoon some of the sauce over the top. Cover and cook for 15 minutes until the fish is cooked through and flakes easily.

6. 6

   Add the halved olives and lemon juice. Gently stir to combine and cook for another 5 minutes to heat the olives.

7. 7

   Taste and adjust seasoning if needed. Garnish with chopped cilantro or parsley and lemon slices before serving.