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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Courtesy of Margot Kravette. *Not sure how much dill to add so add to your taste as Akillian24 did. Ingredients:
1 lemon, halved |
1/2 cup olive oil |
1 lb onion, chopped |
8 large garlic cloves, chopped |
3 tablespoons grated lemon peel |
2 teaspoons paprika |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground ginger |
1/4 teaspoon cayenne pepper |
8 tablespoons fresh parsley, chopped |
dill, to taste |
8 tablespoons fresh mint, chopped |
3 lbs halibut |
4 cups vegetable broth or 4 cups chicken broth |
6 medium artichoke hearts |
3 fresh fennel bulbs, trimmed, quartered vertically |
5 large carrots, peeled, cut into 1 inch lengths |
Directions:
1. Heat 1/4 C oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
2. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Add broth, fennel, artichoke hearts, and carrots. Bring to a boil.
3. Cover, reduce heat to medium-low and simmer for about 15 minutes, uncover and cook for another 15 minutes.
4. Season with salt and pepper as necessary (May do up to this point in advance).
5. Preheat oven to 400. Place fish in large, oiled (may use Pam) baking dish and cover with tagine.
6. Cover with aluminum foil and cook for approximately 30 minutes until fish is tender and not overdone – check fish by sliding fork under it – if it starts to fall apart, then its done. Do not overcook.
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