- 2 lP boneless fish fillet.
- 1 small yellow pepper, cut into cubes.
- 4 small tomatoes, sliced.
- 2 small onions, sliced.
- 2 green chilies, sliced.
- 6 small garlic cloves, sliced.
- 2 tbsp of chopped green coriander.
- 1 cup of water.
- ¼ cup olive oil.
- 2 tbsp of tomato sauce.
- 2 tbsp of lemon juice.
- 2 tsp salt.
- 1 tsp ground coriander.
- 1 tsp black pepper.
Directions:
1- Mix salt, black pepper, ground and chopped coriander and lemon juice in a bowl.
2- Put olive oil in a saucepan on high heat, and fry in the onions and garlic, stirring until tender.
3- Add the tomato paste, water, and the ground and chopped coriander mixture.
4- Leave the mixture until it boils, then add the yellow and green pepper slices, and leave it on the stove for only 2 minutes.
5- Lay the fish fillet and tomato slices in a tagine or a clay tray, pour the prepared sauce over it until it is covered, then cover the tagine with a piece of aluminum foil.
6- Place the tagine in the oven for 20 minutes, on 350 degrees F.
5- Lay the fish fillet and tomato slices in a tagine or a clay tray, pour the prepared sauce over it until it is covered, then cover the tagine with a piece of aluminum foil.
6- Place the tagine in the oven for 20 minutes, on 350 degrees F.