Fish Tagine

• 1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish
• One 1/2-inch piece fresh ginger, peeled and minced
• 3 teaspoons sweet paprika
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil, plus more as needed
• 1 1/2 to 2 pounds fillets of red snapper, halibut, grouper, sea bass, or other firm fish, cut into 4 equal portions
• 3 garlic cloves, peeled
• 1/4 teaspoon cayenne, or to taste
• 5 small tomatoes, cored
• 3 teaspoons ground cumin
• Salt and black pepper to taste
• 1 large onion, sliced
• 1 lemon, thinly sliced crosswise
• 1/4 cup olives, preferably green, pitted

1. Preheat the oven to 350F.
2. Whisk together the first 5 ingredients in a shallow baking dish.
3. Place the fish in the marinade and turn to coat.
4. (Refrigerate if your kitchen is very warm.)
5. Place the garlic, cayenne, tomatoes, cumin, a large pinch of salt, and a sprinkling of pepper in a food processor and pulse until the mixture is coarsely chopped.
6. Oil the bottom of a casserole or baking dish.
7. Lay the onion slices across the bottom, then top with the tomato mixture.
8. Cover the pan with foil and bake for about 15 minutes, or until the mixture becomes juicy.
9. Remove the foil and lay the fish on top of the tomato mixture; sprinkle with salt and pepper.
10. Lay the lemon slices on top of the fish, then pour on the fish marinade; top with the olives.
11. Cover and bake for another 15 minutes, or until a thin-bladed knife passes through the fish with little resistance.
12. Garnish with additional parsley or cilantro and serve immediately.

parsley, ginger, sweet paprika, lemon juice, extra virgin olive oil, red snapper, garlic, cayenne, tomatoes, ground cumin, salt, onion, lemon, olives

Taken from www.epicurious.com/recipes/food/views/fish-tagine-386167 (may not work)