Halibut Tagine

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lemon, halved
• 1/2 cup olive oil
• 1 lb onion, chopped
• 8 large garlic cloves, chopped
• 3 tablespoons grated lemon peel
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon cayenne pepper
• 8 tablespoons fresh parsley, chopped
• dill, to taste
• 8 tablespoons fresh mint, chopped
• 3 lbs halibut
• 4 cups vegetable broth or 4 cups chicken broth
• 6 medium artichoke hearts
• 3 fresh fennel bulbs, trimmed, quartered vertically
• 5 large carrots, peeled, cut into 1 inch lengths

Recipe

• 1 heat 1/4 c oil in heavy large skillet over medium-high heat. add onions and sauté until translucent, about 5 minutes.
• 2 add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. add broth, fennel, artichoke hearts, and carrots. bring to a boil.
• 3 cover, reduce heat to medium-low and simmer for about 15 minutes, uncover and cook for another 15 minutes.
• 4 season with salt and pepper as necessary (may do up to this point in advance).
• 5 preheat oven to 400. place fish in large, oiled (may use pam) baking dish and cover with tagine.
• 6 cover with aluminum foil and cook for approximately 30 minutes until fish is tender and not overdone – check fish by sliding fork under it – if it starts to fall apart, then its done. do not overcook.