Sargo Fish Tagine with Mediterranean Spices and Slow-Roasted Vegetables
Ingredients:
- 2 medium Sargo fish (or substitute with sea bream or sea bass)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric (optional for color)
- ½ teaspoon dried thyme or fresh thyme leaves
- 4 garlic cloves, minced
- 1 small bunch of fresh coriander, chopped (divided)
- 1 lemon (juice + zest)
- 1 large onion, thinly sliced
- 12-15 cherry tomatoes, whole
- 1 large bell pepper, sliced (yellow or red for sweetness)
- 3 medium potatoes, peeled and sliced into thick rounds
- Salt to taste
- Pinch of chili flakes or fresh chili slices (optional, for heat)
- Optional garnish: fresh coriander, lemon slices, and a drizzle of olive oil
Instructions:
1- Prepare the Fish:
- Clean the Sargo fish (or your chosen fish). Make diagonal slits on both sides of the fish to help the marinade penetrate. Pat the fish dry with a paper towel.
2- Make the Marinade:
- In a medium bowl, combine olive oil, cumin, paprika, black pepper, turmeric, thyme, minced garlic, half of the chopped coriander, lemon juice, and lemon zest. Mix well.
- Rub the marinade generously over the fish, making sure to cover the slits and inside the cavity. Let the fish marinate for at least 30 minutes, or refrigerate for up to 2 hours.
3- Prepare the Potatoes:
- Peel and slice the potatoes into thick rounds. Parboil them in salted water for about 5 minutes until they are slightly tender but still firm. Drain and set aside.
4- Prepare the Tagine:
- If using a traditional tagine, heat it over low heat. Add a small drizzle of olive oil to the base. If you don’t have a tagine, use a heavy-bottomed Dutch oven or deep skillet with a lid.
- Layer the sliced onions at the bottom of the tagine. This forms a bed for the fish and prevents sticking.
5- Add the Potatoes and Vegetables:
- Arrange the parboiled potato slices in a single layer over the onions. Place the marinated fish on top of the potatoes. Surround the fish with the cherry tomatoes and sliced bell pepper.
- You can add a small splash of water (about ¼ cup) to create steam, but not too much as the vegetables will release juices.
6- Cook the Fish Tagine:
- Cover the tagine with its lid and cook over very low heat for about 40-50 minutes. The fish should be fully cooked, the potatoes tender, and the vegetables soft and juicy.
- Check occasionally to ensure the fish and potatoes are not drying out. Add a little water if necessary.
7- Finish and Serve:
- Once the fish is fully cooked (the flesh should flake easily), garnish with the remaining chopped coriander, lemon slices, and a drizzle of olive oil.
- Serve hot with warm Moroccan bread (Khobz) or couscous.
Cooking Tips:
- Precooking Potatoes: Parboiling the potatoes helps ensure they cook evenly and absorb the flavors without becoming mushy in the tagine.
- Alternative Vegetables: You can add more vegetables like carrots or zucchini for variety. Just slice them evenly to cook at the same rate as the potatoes.
- Adjusting for Sauce: If you prefer a more saucy tagine, add a little more water or fish stock at the start. You can even add diced tomatoes for a more tomato-based sauce.
FAQs:
1- Can I use a different fish for this recipe? Yes! Any firm white fish like sea bream, sea bass, or tilapia will work. Just make sure it’s fresh and cleaned properly.2- Why do I need to parboil the potatoes? Parboiling the potatoes ensures that they cook evenly in the tagine without turning too soft. This way, they retain their shape and absorb the flavors from the fish and spices.
3- Can I make this recipe in the oven? Absolutely. If you don’t have a tagine, you can use a heavy casserole dish. Preheat the oven to 350°F (175°C) and bake for about 40-50 minutes, covered.
4- Can I add other vegetables? Yes, feel free to add other vegetables such as carrots, zucchini, or even sweet potatoes. Just make sure they are cut to a similar thickness as the potatoes for even cooking.
5- What should I serve with this fish tagine? This dish is best served with traditional Moroccan bread (Khobz) or couscous. You can also serve it with a fresh salad on the side.
Conclusion:
This Sargo Fish and Potato Tagine brings the heartiness of potatoes together with the delicate flavor of fish in a traditional Moroccan style. The slow cooking method in the tagine allows the spices and juices from the vegetables to meld perfectly with the fish, resulting in a satisfying and wholesome meal. Perfect for cozy family dinners or a special weekend treat, this dish will transport you to the vibrant streets of Morocco.
Nutritional Value (per serving):
- Calories: 390 kcal
- Protein: 32g
- Carbohydrates: 24g
- Fat: 18g
- Fiber: 4g
- Sodium: 380mg