Fish Tagine

Ingredients:

Fish (I used 2 tuna steaks but a white fish would be better)
1 bunch fresh cilantro
1 bunch fresh parsley
2 large cloves garlic
1 heaping tablespoon tomato paste
1 cup water
3 red russet potatoes- peeled and sliced
1 green bell pepper- sliced
2 tomatoes- sliced
1/4 red onion sliced
1 hot green pepper -diced (jalapeno)
1 good handful of green Mediterranean olives*
a few slices cured/preserved lemon*
vegetable oil
S&P
olive oil

Directions:

Put some vegeable oil in the base of the tagine with some salt and pepper. Line the bottom with potato slices.

In a food processor, blend cilantro, parsley, garlic, tomato paste, and water.

Sprinkle some mixture on top of potatoes

Place fish on bed of potatoes and sprinkle some more of the cilantro-parsley mixture.

Arrange the bell pepper and tomato around the fish. Arrange the onions on top. Arrange olive among vegetables. Place cured lemon on top of onions. Sprinkle the hot pepper around your arrangement. Add the rest of the cilantro-parsley mixture. Add S&P.

Cover and cook on low heat for approx. 2 hours

Drizzle olive oil before serving

* I bought the olives and lemons at L Baraka market on Hillsborough St The owner may be Syrian but the guy behind the counter in Moroccan.