Wilted Fish Tagine
A flavorful North African-inspired dish featuring fish cooked in a rich and aromatic tagine sauce with wilted spinach and warm spices.
Ingredients
- ●4 Fish fillets (4)White fish such as tilapia or cod
- ●2 tbsp Olive oilFor cooking
- ●1 medium OnionChopped
- ●2 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 tsp Cumin powderFor flavor
- ●1 tsp Coriander powderFor flavor
- ●1/4 tsp Cayenne pepperFor heat
- ●1 cup SpinachFresh, chopped
- ●2 tbsp Lemon juiceFreshly squeezed
- ●to taste SaltFor seasoning
- ●to taste Black pepperFor seasoning
Instructions
- 1
Heat oil in a large tagine or Dutch oven over medium heat.
- 2
Add onion and cook, stirring occasionally, until softened and lightly browned.
- 3
Add garlic and ginger and cook for 1 minute, stirring constantly.
- 4
Add cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
- 5
Add fish fillets and cook for 2-3 minutes per side, or until cooked through.
- 6
Add spinach and cook, stirring occasionally, until wilted.
- 7
Stir in lemon juice and season with salt and pepper.
- 8
Serve hot, garnished with fresh herbs if desired.
- 9
Cook time will vary depending on the thickness of the fish fillets.
- 10
Check the internal temperature of the fish to ensure it reaches 145°F (63°C).