Tagine Fish

Tagine Fish


  • - 1 TBS Coconut Oil
  • - 1/2 large Onion, thinly sliced into rounds
  • - 1 large Zucchini, thinly sliced into rounds
  • - 2 TBS Olive Oil
  • - 1 TBSP Paprika
  • - 2 TSP Salt, or to taste
  • - 1 TSP Black pepper
  • - 1 TBSP ground Cumin, or to taste
  • - 1 TSP dried thyme leaves (or oregano)
  • - 1/8 cup chopped cilantro (or basil)
  • - 5 cloves Garlic, minced
  • - Juice of 1 Lemon
  • - 2 fillet of Salmon or similar fish
  • - 2 Roma Tomatoes, sliced into rounds (or 1 pint cherry tomatoes)
  • - 1/2 lemon, thinly sliced

  • Method:

      In a small bowl, combine cilantro or basil, paprika, salt, black pepper, cumin, thyme or oregano, garlic, lemon juice and olive oil. Mix well.

      Heat tagine on the stove top. Add 1 TBSP coconut oil to melt. Layer in slices of onion and zucchini in bottom of tagine. Sprinkle 2 TBSP of spice mixture over the vegetables

      If fish has skin on any of it's sides, remove it. Rub all sides of fish with some of the remaining spice mixture. Place on top of vegetables. Cover fish with tomato slices and sprinkle with remaining spice mixture. Top with lemon slices.

      Cover and cook on low heat until fish is cooked through (~30 minutes). ALTERNATIVELY: Heat oven to 300 degrees and bake everything except the fish and lemon slices for 1 hour. Add the fish and lemon slices with 10-20 min to go in the cooking process.