Good Morning friends.
Ah, the first coffee of the day after a catch up sleep in.
Sun is shining, the sky is blue, the crow is cawing his hello, clothes are washing in the laundry, and the walk to the pier is getting less steep and requiring less of a kick in the shins to get me started. :-)
Okay ... I'm off to work, more writing, rewriting, editing, critiquing and reading today and freshly caught fish for lunch.
A tajine or tagine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa and the Middle East.
This recipe is very similar in ingredients to my mother's baked fish recipe. Mum just layered white fish with those ingredients, topped it with onions, baked in the oven wrapped in foil. She opened the foil ten minutes before serving to brown it on top. I do not cook with aluminum foil-but see how this recipe could be simplified to a one pan cooking method.
My husband always has happier with simply made, grilled fish, but this is a pleasant change.
Substitute vegetables in season.
Mushrooms work well in this dish.