moroccan fish tagine with tomatoes and olives

(serves two very hungry people, with enough left over for a lunch. this dinner takes around an hour, with 30 minutes of active time.)

moroccan fish tagine with tomatoes and olives

4 5-ounce fish fillets (e.g., halibut)
1/3 cup olive oil
2 tbsp cilantro
1 tbsp and 1 tsp turmeric
2 tsp cumin
1 tsp coriander
1/2 tsp ginger

2 tomatoes, thinly sliced
2 lemons, thinly sliced
1 medium onion, thinly sliced
1/2 red pepper, thinly sliced
1 tsp salt
1 tsp ground pepper
A couple handfuls of Kalamata olives

Mix the olive oil and spices in a bowl. Add the fish and refrigerate. (If you want, you can have the fish marinate for 2 hours or more, but I never tend to plan that far ahead).

It took me around 20 minutes to slice the vegetables (I use a mandolin slicer).

Place the onions first in the tagine. Next, place a layer of tomatoes, followed by a layer of lemon slices (reserve the prettier lemon slices for later).

Take the fish out of the marinade and place atop the lemon slices. Add the remaining lemon slices, and decoratively place the olives and red pepper slices on top of the fish. Pour any reserve marinade over the dish.

Cover the tagine, and cook it in the oven for 35 minutes.