Fish Tagine with Preserved Lemon and Tomatoes

  • dory92064 Posted: 12/20/10
    Worthy of a Special Occasion

    Very good flavor. No changes to recipe; used halibut which were alittle over 1" in thickness. I was concerned about the cooking time -- 40 mins seemed awful long, but it was right on. The fish was moist and the sauce was wonderful -- served with rice so we could enjoy the sauce. Great meal; will definitely make again.

  • mainemom Posted: 12/31/09
    Worthy of a Special Occasion

    Like others, I often make this for company and they are impressed. I also use preserved lemons. I usually use tilapia, which works well.

  • jehabrich Posted: 12/15/13
    Worthy of a Special Occasion

    We may try this again with preserved lemons but the lemons were really bitter making the fish with any sauce on it inedible. Maybe we missed something but I'm pretty sure we were supposed to leave the rind on the lemon...

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