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Fish Tagine (fnd)

0
(0)
CATEGORY CUISINE TAG YIELD
Grains Food3, Ood9 1 Servings

INGREDIENTS

1 Bunc coriander, chopped
4 Cloves garlic, crushed
1 t Ground cumin
1 Lemon, juice of
1/3 t Paprika
2 T Extra virgin olive oil
1 t Salt
700 g Cod, cut into 4 steaks
on the bone 1
1/2lb
12 Cherry tomatoes
3 Green peppers, seeded and
thinly
diced
4 Sized potatoes, peeled and
sliced
4 Sticks celery
4 Cloves garlic, sliced
3 T Lemon juice
3 T Extra virgin olive oil
13 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Pre-heat the oven to 230øC/450øF/gas mark 8  For the charmoula we
usually make the whole thing in a mortar and  pestle. We start by first
pounding the cumin seeds, then adding the  salt and garlic, pounding
that and then adding that to the rest of  the ingredients.
Alternatively crush, grind, juice and chop  everything before mixing
together.  Rub two thirds of the mixture into the fish and let stand in
the  fridge for between 20 minutes and 2 hours. Cover the bottom of a
large casserole dish with the celery, in a criss-crossed fashion. Put
all the prepared tagine ingredients apart from the fish into a large
bowl as well as the remaining charmoula mixture. Add a little extra
salt at this point if necessary.  Gently spread out half of the
vegetable mixture into the casserole  dish, covering the celery. Put
the 4 pieces of fish on top of the  vegetables, then gently cover the
fish with the remaining vegetables,  pouring over any juices remaining
in the bowl. Cover the dish tightly  with tin foil, or a lid and cook
for 25 minutes. The beauty of this  dish is that it doesn't need much
to accompany it, perhaps just a  side salad and some bread.  Converted
by MC_Buster.  Per serving: 1405 Calories (kcal); 74g Total Fat; (46%
calories from  fat); 134g Protein; 58g Carbohydrate; 301mg Cholesterol;
2685mg  Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 8
Vegetable;  1/2 Fruit;  Converted by MM_Buster v2.0n.

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