Algerian Spiced Striped Bass Tagine
Published May 8, 2001
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
7 tablespoons extra virgin olive oil
½ cup packed cilantro, heavy stems removed
4 cloves garlic
1 3-inch piece ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon anise seeds
¼ teaspoon cayenne pepper
Salt
Juice of 1 lemon
2 pounds wild striped bass fillets, with skin
Freshly ground black pepper
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups diced eggplant
¼ cup pitted black Moroccan olives
Cilantro leaves for garnish
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 121 milligrams cholesterol; 340 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 4 grams fiber; 753 milligrams sodium; 29 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, ¼ teaspoon salt and lemon juice. Process until smooth.
- Step 2
Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
- Step 3
Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 ½ hours, then chop coarsely.
- Step 4
Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
- Step 5
Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.
Private Notes
Comments
I have one question. Can whole fish, cleaned and gutted but with bones, head, and tail attached, be used for this tagine?
Thank you!
Incredible recipe—easily one of the best tagines from NYT! I peeled and cubed the eggplant in advance, letting it soak in some oat milk while the fish marinated. While the tagine was cooking, I added a tsp. of tagine spice and a dash of tabil to the fish. Served with saffron maftoul. Definitely adding this to the rotation.
Delicious marinade. I made 2 changes: I had grape tomatoes instead of plum (probably made it sweeter) and blackfish/tautog instead of striped bass (because that was what I’d caught).
I have one question. Can whole fish, cleaned and gutted but with bones, head, and tail attached, be used for this tagine?
Thank you!
@Lee Rosenthal Absolutely! I would include scoring the fish to allow the delicious spice blend to penetrate and add thinly sliced lemon and sprigs of cilantro stuffed inside.