As Ramadan approaches, Chef Anees Ansari from The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert walks us through his special Sea Bass Tagine recipe. Tagine is a popular Moroccan dish commonly served during the Holy month of Ramadan. Those looking for a nutritious and healthy options from the comfort of their homes will enjoy this recipe using local sea bass from the UAE.
Ingredients:
120gm of local sea bass fillet
10gm of sliced carrots
20gm of mixed bell peppers (cut into strips)
15gm of sliced baby fennel
20gm of sliced fresh tomatoes
10gm of finely chopped parsley
10gm of finely chopped coriander
¼ teaspoon of paprika
¼ teaspoon of cumin powder
2 crushed cloves of garlic
10gm of sliced preserved lemon
20ml of lemon juice
1pc of bay leaf
50ml of olive oil
30gm of green olives
Salt to taste
Method:
1. Crush the garlic, add the finely chopped herbs, olive oil, salt, lemon juice and the rest of spices. This will be the marinade for the fish.
2. Marinate the sea bass in the herbs for 20 min.
3. Take the tagine bowl and apply some oil at the base. Arrange the fennel at the bottom and then add the carrots, tomato, the marinated fish with the bell peppers and add the olives.
4. Pour the remaining marinade over the last layer, add the bay leaf, and cover the bowl. Cook the tagine for about 45 minutes.
5. Serve it piping hot with Moroccan bread or Couscous and enjoy!
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