- 1 lb. fish filets, cut into serving-size pieces (mahi mahi, cod, or other mild white fish)
- 1 Tbs. Moroccan Fish Tagine Seasoning (from Oaktown Spice Market)
- 2Tbs. olive oil, plus more for sautéing
- 1 Tbs. lemon juice
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 red bell pepper, cut into strips
- 1 large carrot, cut into strips
- 1 14 oz. can diced tomatoes, drained
- 1 15oz. can garbanzos, rinsed and drained
- 1/4 c. chopped parsley
- 2 chicken bouillon cubes (or 2 tsp. Better Than Bouillon)
- 1/2 c. olives, roughly chopped
- 1/2 c. raisins
- Salt to taste
- Quinoa or couscous for serving
In small bowl, combine Moroccan seasoning, olive oil, and lemon juice into a paste. Rub about half of it all over the fish pieces, reserving remaining spice paste. Set fish aside to marinate. (Can be done a couple hours ahead and refrigerated.)
In large skillet over medium-high heat, heat 1 Tbs. olive oil. Add onion and garlic, stirring to sauté, about 5 minutes. Add pepper, carrot, tomatoes, and remaining spice paste. Cook about 5 minutes. Stir in garbanzos, parsley, bouillon cubes, olives, and raisins. Cook another few minutes.
Nestle fish filets on top of the vegetables. Add water to just cover the vegetables. Turn heat to low, cover, and cook until fish flakes easily, checking every 5 minutes or so. It took about 20 minutes for cod fillets to cook. I removed the cod when it was done and then continued to cook the veggies for a few more minutes to reduce the sauce. Salt to taste.
Serve on quinoa (or couscous, which is traditional). Top the quinoa with veggie mixture, then place a fish filet on top.