Wulf's Kitchen: Mediterranean Fish Tagine
When you think of un-fussy, one-pot cooking, seafood isn’t often what comes to mind, but this tagine of bright, Mediterranean flavors comes together in a flash and looks impressive on the table. Serve with couscous, rice or a loaf of crusty bread to soak up the broth it makes.
Australian hiramasa kingfish has a clean, crisp bite when raw and a delicious buttery flavor when cooked that’s light on the palette. A chef favorite rarely seen at retail!
RECIPE AND PHOTOS BY PJ STOOPS, AUTHOR OF TEXAS SEAFOOD: A COOKBOOK AND COMPREHENSIVE GUIDE FOLLOW HIM ON INSTAGRAM
- 4 five-ounce portions of boneless, skinless white fish fillet or steaks — hiramasa, swordfish steaks, and halibut are all great choices since they won’t flake apart in cooking
- ½ tablespoon paprika
- ¼ teaspoon each: cumin, turmeric, ginger, cayenne, coriander, saffron (optional)
- 1 large carrot, peeled and sliced into thin rounds
- 1 medium sweet onion, sliced into thin rounds
- 1 red bell pepper, sliced into thin rounds
- 5 cloves garlic, peeled and crushed
- ⅓ cup pitted black olives
- 2 medium tomatoes, sliced into rounds
- 2 medium yukon potatoes, peeled and sliced thin
- 1 large lemon, cut into quarters
- 2-4 sprigs fresh thyme and/or rosemary
- 2-4 sprigs fresh parsley (optional)
- Several tablespoons olive oil
- Salt and pepper to taste
Heat the oven to 425°F. Drizzle some olive oil on the fish, then rub with the paprika, the rest of the spices, and a little salt.
Pour a tablespoon or two of olive oil in a large baking dish with a lid, then arrange the onion, bell pepper, and carrot slices evenly on the bottom of the dish. Add the garlic, then arrange the fish in the middle of the dish, slightly overlapping. Around the fillets, arrange the potato slices, then the tomato slices. Top with the olives and herb sprigs. Drizzle some more olive oil over everything, then squeeze the lemon over the fish and vegetables. Season with a little salt, and a bit of pepper.
Place the lid on the dish, then bake in the oven for 25 minutes, or until the potatoes are soft.
Garnish with chopped fresh parsley, if you have some, and serve immediately with couscous, rice, or bread for a complete meal.