Moroccan Fish TagineMoroccan Fish Tagine
Moroccan Fish Tagine
Moroccan Fish Tagine
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Recipe - ShopRite Corporate
MoroccanFishTagine.jpg
Moroccan Fish Tagine
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Calories370
Ingredients
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
1 tablespoon chopped fresh parsley plus additional for garnish (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon ground ginger
4 skinless cod filets (about 1 1/4 pounds)
2 medium green and/or red bell peppers, halved and thinly sliced
1 large carrot, chopped
1 large yellow onion, halved and thinly sliced
4 garlic cloves, minced
1 pound baby red potatoes, quartered
1 can (14.5 ounces) fire-roasted diced tomatoes
1/2 teaspoon lemon zest
1/2 cup drained, pitted whole Castelvetrano olives
Directions

1. In small bowl, whisk 1 tablespoon oil, 1 tablespoon lemon juice, parsley, cumin, paprika and ginger. Place cod in wide, shallow dish, and brush both sides with oil mixture; cover with plastic wrap and refrigerate 30 minutes

 

2. In large high-sided skillet or cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. Add bell peppers, carrot and onion; cook and stir 5 minutes or until tender. Add garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook and stir 1 minute or until fragrant. Add potatoes, tomatoes with their juice, lemon zest, 2 cups water and remaining 1 tablespoon lemon juice; heat to a simmer. Cook and stir 20 minutes or until potatoes are tender

 

3. Add cod and olives to skillet; cover and cook 7 minutes or until internal temperature of cod reaches 145°. Makes about 9 cups

 

4. Serve tagine sprinkled with parsley, if desired

 

Nutritional Information

  • 14 g Total fat
  • 2 g Saturated fat
  • 54 mg Cholesterol
  • 925 mg Sodium
  • 33 g Carbohydrates
  • 6 g Fiber
  • 8 g Sugars
  • 0 g Added sugars
  • 27 g Protein

15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
370
Calories

Shop Ingredients

Makes 4 servings
3 tablespoons olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
2 tablespoons fresh lemon juice, divided
Sicilia Original Lemon Juice, 4 fl oz
Sicilia Original Lemon Juice, 4 fl oz
$1.49$0.37/fl oz
1 tablespoon chopped fresh parsley plus additional for garnish (optional)
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$1.49
1/2 teaspoon ground cumin
McCormick Cumin - Ground, 1.5 oz
McCormick Cumin - Ground, 1.5 oz
$3.49$2.33/oz
1/2 teaspoon ground paprika
Badia Paprika, 2 oz
Badia Paprika, 2 oz
$2.49$1.25/oz
1/4 teaspoon ground ginger
Badia Ground Ginger, 1.5 oz
Badia Ground Ginger, 1.5 oz
$2.99$1.99/oz
4 skinless cod filets (about 1 1/4 pounds)
Previously Frozen Alaska Cod Fillet
Previously Frozen Alaska Cod Fillet
On Sale! Limit 4
$6.99/lb was $8.99/lb$6.99/lb
2 medium green and/or red bell peppers, halved and thinly sliced
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$1.12 avg/ea$2.99/lb
1 large carrot, chopped
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each
$2.99
1 large yellow onion, halved and thinly sliced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$1.49 avg/ea$1.19/lb
4 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 pound baby red potatoes, quartered
Red Potato, 1 ct, 5 oz
Red Potato, 1 ct, 5 oz
$0.47 avg/ea$1.49/lb
1 can (14.5 ounces) fire-roasted diced tomatoes
Wholesome Pantry Organic Diced Tomatoes, 28 oz
Wholesome Pantry Organic Diced Tomatoes, 28 oz
$2.79$0.10/oz
1/2 teaspoon lemon zest
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each
$0.60
1/2 cup drained, pitted whole Castelvetrano olives
Mezzetta Pitted Italian Castelvetrano Olives, 8 oz
Mezzetta Pitted Italian Castelvetrano Olives, 8 oz
$6.99$0.87/oz

Nutritional Information

  • 14 g Total fat
  • 2 g Saturated fat
  • 54 mg Cholesterol
  • 925 mg Sodium
  • 33 g Carbohydrates
  • 6 g Fiber
  • 8 g Sugars
  • 0 g Added sugars
  • 27 g Protein

Directions

1. In small bowl, whisk 1 tablespoon oil, 1 tablespoon lemon juice, parsley, cumin, paprika and ginger. Place cod in wide, shallow dish, and brush both sides with oil mixture; cover with plastic wrap and refrigerate 30 minutes

 

2. In large high-sided skillet or cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. Add bell peppers, carrot and onion; cook and stir 5 minutes or until tender. Add garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook and stir 1 minute or until fragrant. Add potatoes, tomatoes with their juice, lemon zest, 2 cups water and remaining 1 tablespoon lemon juice; heat to a simmer. Cook and stir 20 minutes or until potatoes are tender

 

3. Add cod and olives to skillet; cover and cook 7 minutes or until internal temperature of cod reaches 145°. Makes about 9 cups

 

4. Serve tagine sprinkled with parsley, if desired