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Fish Tagine with Vegetables and Olives

Serves 6
Time 4 hr 30 min
Spiced halibut fillets are baked along with eggplant, carrots, tomatoes and olives until tender and flaky in this traditional favorite. Serve this fish tagine over couscous for a complete delicious meal.
Special Diets:
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon sweet paprika
  • 4 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 6 (4.0-ounce) skinless halibut fillets
  • 1 small globe eggplant, peeled and thinly sliced
  • 1/2 pound carrots, peeled, thinly sliced
  • 1 1/2 pound tomatoes, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 lemons, thinly sliced
  • Fine sea salt, to taste
  • 30 pitted brine-cured kalamata olives
  • Ground black pepper, to taste
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Method

In a wide, shallow dish, combine the oil, cilantro, parsley, paprika, garlic, cumin and turmeric to form a marinade called a charmoula. 

Add fillets and toss gently with your hands to coat with the charmoula. 

Cover dish with plastic wrap and refrigerate, turning the fillets occasionally, for 2 hours.

Sprinkle eggplant all over with salt and arrange slices in a single layer on a paper towel-lined baking sheet. 

Set aside to let stand and drain for 45 minutes. 

Pat eggplant with paper towels to remove excess moisture and salt.

Preheat the oven to 350°F.

Arrange eggplant on the bottom of a 9x13-inch glass baking dish. 

Top with all of the carrots, half of the tomatoes, half of the onions and half of the lemon slices and season with salt and pepper. 

Drain fillets and reserve marinade. 

Arrange fillets on top of the lemon slices, then top with remaining tomato, onion, lemon slices and olives. 

Pour reserved marinade over the top. 

Cover the dish with aluminum foil and bake until fish is cooked through and vegetables are tender, about 1 hour and 15 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon sweet paprika
  • 4 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 6 (4.0-ounce) skinless halibut fillets
  • 1 small globe eggplant, peeled and thinly sliced
  • 1/2 pound carrots, peeled, thinly sliced
  • 1 1/2 pound tomatoes, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 lemons, thinly sliced
  • Fine sea salt, to taste
  • 30 pitted brine-cured kalamata olives
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.