Tagine with fish and vegetables


    serves 4


  - 675 g - 1½ lb dorado fillets

  - 2 carrots, peeled

  - 2 bell peppers (1 red 1 green)

  - 1/2 bunch parsley

  - 1/2 bunch cilantro

  - 2 garlic cloves

  - 1/2 lemon

  - 3 sweet potatoes

  - 2 tomatoes

  - salt and pepper

  - cumin

  -2 teaspoons ras el hanout




Put a little olive oil and chopped carrots in the typical high cooking pot.

Seeded and cut the peppers into pieces and add them to the carrots.

Create a herb sauce of lemon juice, garlic and herbs.

Cut the fish into pieces and rub it into the sauce and add.

Peeled the potatoes and cut into large pieces and put them on top.

Peeled, seeled the tomatoes and cut into piecen and put them also on top.

Arrange a few slices of lemon over it.

Pour the remaining sauce over.

Let simmer for about 2 hours.


Tasty with Moroccan bread.