Monkfish Tagine

• 2.2 pounds of monkfish
• 1/2 teaspoon of paprika
• 1/2 teaspoon of ground coffee or ginger
• 1 bunch of parsley, well minced
• 2 fresh lemons squeezed
• A bit of salt
• 2 teaspoons of olive oil
• 2 big tomatoes
• 1.1 pounds carrots, quartered and sliced into 3 inch long pieces
• 1 red pepper
• 1 green pepper
• 1 yellow pepper

1. Combine the paprika, ground coffee, parsley, lemon juice, salt, and olive oil to make the marinade. Marinate the fish for 20 minutes in a cooking pot with the mixture.
2. In the "tagine":
3. Layer half of the carrots first (you can add potatoes if you wish) in the bottom of the cooking pot.
4. Then place the fish on top of the carrots
5. On top of the fish, put the other half of the carrots
6. Then add the thinly sliced tomatoes
7. And last, put the peppers (cut in big slices) on the top.
8. Pour the marinade on the top of the peppers.
9. Let the tagine cook for 45 minutes on low heat.
10. You should not add any water in the tagine nor in the cooking pot.

monkfish, paprika, ground coffee, parsley, lemons squeezed, salt, olive oil, tomatoes, carrots, red pepper, green pepper, yellow pepper

Taken from www.epicurious.com/recipes/member/views/monkfish-tagine-52435441 (may not work)