Moroccan Fish Tagine

Name: Moroccan Fish Tagine
Yield: Serves 4
Cuisine: African
Ingredients: 1 1/2 pounds, skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces; 3/4 teaspoon, table salt, divided; 1/2 cup, fresh cilantro leaves, plus ¼ cup chopped; 4 , garlic cloves, peeled; 1 1/4 teaspoons, ground cumin; 1 1/4 teaspoons, paprika; 1/4 teaspoon, cayenne pepper; 1 1/2 tablespoons, lemon juice; 6 tablespoons, extra-virgin olive oil, divided; 1 , onion, halved and sliced through root end ¼ inch thick; 1 , green bell pepper, stemmed, seeded, and cut into ¼-inch strips; 1 , carrot, peeled and sliced on bias ¼-inch thick; 1 , (14.5-ounce) can diced tomatoes; 1/3 cup, pitted green olives, quartered lengthwise; 2 tablespoons finely chopped preserved, lemon

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Appears in Cook's Illustrated July/August 2020, America's Test Kitchen TV

With its vibrant colors, punchy flavors, and straightforward technique, a tagine is just the thing to perk up mild white fish.

SERVES4

TIME40 minutes

has video

WHY THIS RECIPE WORKS

For a bright, flavorful fish tagine, we started by salting chunks of cod to season the flesh and help it retain moisture. We coated the fish in chermoula, a flavorful herb-spice paste of cilantro, garlic, cumin, paprika, cayenne, lemon juic...

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