- 2 pounds whole fish, or fillets
- For a vegan tagine, substitute vegetables of your choice
- 1 jar Mina Tagine Sauce
- 1 large carrot, sliced
- 4 small potatoes, sliced
- 1 green bell pepper cut into strips
- 1 cup pitted dark olives
- 1 lemon, sliced
Pour 1/2 the tagine sauce into a tagine or baking dish.
Arrange vegetables and potatoes on top of the sauce, alternating pieces
Place the fish over the vegetables, and pour the rest of the tagine sauce in, covering everything.
Top with olives, and arrange the lemon slices on the fish.
Cover and cook tagine on low heat on the stove top, or if using a baking dish place in a 400F oven for 45 minutes.
Serve with couscous, rice, or crusty bread to mop up the sauce.
Ingredients: tomato, water, lemon juice, extra virgin olive oil, cilantro, parsley, garlic, paprika, cumin, salt, ginger, tumeric, black pepper, coriander, cayenne pepper
12 ounce (340 gram) glass jar