Algerian Spiced Striped Bass Tagine

Name: Algerian Spiced Striped Bass Tagine
Total time: 2 h 45 min
Yield: 4 to 6 servings
Cuisine: mediterranean
Ingredients: 7 tablespoons extra virgin olive oil; 1/2 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; 1/2 teaspoon anise seeds; 1/4 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; 1/4 cup pitted black Moroccan olives; Cilantro leaves for garnish

Recipe from Peccavi

Adapted by Florence Fabricant

Total Time: 2 hours 45 minutes
Rating: 4(43)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

7tablespoons extra virgin olive oil
½cup packed cilantro, heavy stems removed
4cloves garlic
13-inch piece ginger, peeled and chopped
2teaspoons ground cumin
1teaspoon ground coriander
½teaspoon anise seeds
¼teaspoon cayenne pepper
Salt
Juice of 1 lemon
2pounds wild striped bass fillets, with skin
Freshly ground black pepper
4ripe plum tomatoes, halved lengthwise
1medium onion, diced
1red bell pepper, diced
1green bell pepper, diced
2cups diced eggplant
¼cup pitted black Moroccan olives
Cilantro leaves for garnish

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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 1½ 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.

Ratings

4 out of 5

43 user ratings

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Comments

Lee Rosenthal7 years ago

I have one question. Can whole fish, cleaned and gutted but with bones, head, and tail attached, be used for this tagine?

Thank you!

Joe2 years ago

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.

Succubus7 years ago

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).

Lee Rosenthal7 years ago

I have one question. Can whole fish, cleaned and gutted but with bones, head, and tail attached, be used for this tagine?

Thank you!

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