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moroccan

Tangier Style Fish Tagine with Potatoes and Peppers

This roasted dish pairs white fish fillet with potatoes, cubed, red bell pepper, sliced and tomato, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
57 g Carbohydrates
25 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g white fish fillet (such as haddock or pollock) 220 kcal
  • 220g potatoes, cubed 169 kcal
  • 140g red bell pepper, sliced 43 kcal
  • 120g tomato, grated 22 kcal
  • 20g olive oil 177 kcal
  • 6g garlic, minced 9 kcal
  • 12g fresh cilantro, chopped 4 kcal
  • 15g lemon juice 5 kcal
  • 2g ground cumin 8 kcal
  • 2g sweet paprika 6 kcal

Cooking instructions

  1. potatoesred bell pepperolive oil
    Preheat oven to 425 F. Toss potatoes and bell pepper with half the olive oil and a pinch of salt; roast on a small tray for 15 minutes.
  2. tomatoolive oilgarlicfresh cilantrolemon juiceground cuminsweet paprika
    Meanwhile, mix tomato, garlic, cilantro, paprika, cumin, and lemon juice with the remaining olive oil to make a quick chermoula-style sauce.
  3. white fish fillet (such as haddock or pollock)
    Remove tray from oven and nestle the fish among the roasted vegetables. Spoon the sauce over everything.
  4. white fish fillet (such as haddock or pollock)potatoes
    Return to oven and bake 10-12 minutes until fish flakes easily and potatoes are tender.
  5. white fish fillet (such as haddock or pollock)lemon juice
    Rest 2 minutes, then serve with pan juices spooned over the fish and vegetables.

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