Sea Bass Tagine recipe from Executive Chef Anees Ansari - MoreCravings
  • Sea Bass Tagine recipe from Executive Chef Anees Ansari

    Posted on 31st March 2021.

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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