Tajen Samak (Moroccan Fish Tagine)

🛒 Ingredients

• Firm White Fish Fillets 150 g · 130 kcal
• Potatoes 75 g · 60 kcal
• Carrots 38 g · 15 kcal
• Tomatoes 113 g · 20 kcal
• Onion 38 g · 15 kcal
• Bell Pepper 38 g · 10 kcal
• Garlic 5 g · 7 kcal
• Olive Oil 14 g · 120 kcal
• Fresh Cilantro & Parsley (mixed) 13 g · 5 kcal
• Lemon Juice 5 g · 1 kcal
• Green Olives 13 g · 15 kcal
• Water 50 g · 0 kcal
• Ground Cumin 2 g · 0 kcal
• Sweet Paprika 2 g · 0 kcal
• Ground Turmeric 1 g · 0 kcal

👨‍🍳 Instructions

1. Pat the fish fillets dry and season generously with salt, pepper, cumin, paprika, and turmeric. Set aside to marinate.
2. In a large tagine or heavy-bottomed pot, heat olive oil over medium heat. Add sliced onions and cook until softened, about 5 minutes.
3. Add minced garlic, sliced carrots, potatoes, bell pepper, and tomatoes to the pot. Stir well to combine with the onions and remaining spices.
4. Pour in water, add fresh cilantro and parsley, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes to soften the vegetables slightly.
5. Gently place the marinated fish fillets on top of the softened vegetables. Add green olives and a squeeze of fresh lemon juice.
6. Cover the tagine/pot and continue to cook on low heat for another 25-30 minutes, or until the fish is cooked through and flakes easily, and vegetables are tender.
7. Serve Tajen Samak hot, directly from the tagine, garnished with extra fresh cilantro. It pairs wonderfully with couscous or crusty bread.