Ingredients
Scale
- 1 lb white fish fillets (such as cod or haddock)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron threads
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a tagine or large skillet over medium heat. Add chopped onion and garlic, sauté until softened.
- Add bell pepper, carrots, and zucchini. Cook for about 5-7 minutes until the vegetables are tender.
- Stir in chickpeas and the spices (cumin, coriander, cinnamon, turmeric, ginger) along with the saffron, and season with salt and pepper.
- Place the fish fillets on top of the vegetable mixture, cover, and simmer for about 10-15 minutes until the fish is cooked through.
- Garnish with fresh cilantro or parsley and serve with lemon wedges.
Notes
Feel free to substitute vegetables based on availability. Can use frozen fish after thawing. Consider adding coconut milk for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 55mg