Golden Sea Bream in the Tagine

Ingredients

• 1 Golden sea bream (ready to cook, about 1.2 kg)
• 1 tbsp coarse salt
• 0.5 bunch coriander leaves (ca. 15 g)
• 0.5 bunch parsley (ca. 20 g)
• 0.5 bunch oregano (ca. 15 g)
• 100 g green pitted olives
• 1 tsp piment powder
• 1 tsp cumin
• 400 g Tomatoes
• 4 Garlic cloves
• 0.5 lemon
• 3 tbsp olive oil
• 400 g Potatoes
• 1 Lime
• 1 yellow bell pepper
• 1 green bell pepper
• 100 g butter

Instructions

1. 1.

   Rinse the golden sea bream cold, pat dry with kitchen paper and rub salt inside and out. Wash the herbs, shake dry and finely chop the leaves. Finely chop the olives. Mix the herbs in a bowl. Crush the piment powder and cumin in a mortar. Remove stems from 2-3 tomatoes. Wash, blanch, peel, halve and dice the tomatoes.

2. 2.

   Peel the garlic and press it into the mortar. Add the tomato cubes to the mortar and mix with the spices and garlic. Squeeze the lemon juice and add it. Stir in 2 tbsp olive oil.

3. 3.

   Fill the golden sea bream with half of the olive-herb mixture and let rest covered for 30 minutes. Wash the remaining tomatoes and potatoes. Peel the potatoes and leave whole or halve depending on size. Peel the lime. Slice the tomatoes, potatoes and lime thinly. Wash the bell peppers, halve, deseed and cut into strips. Preheat oven to 180°C (convection).

4. 4.

   Brush a tagine dish with butter. Set aside 5 tomato slices. Layer the remaining tomatoes and potatoes in the dish. Distribute the pepper strips on top. Cut the golden sea bream into four equal pieces, place on the vegetable bed and alternate with the remaining tomato and lime slices. Drizzle the fish with the remaining sauce, 1 tbsp water and olive oil. Cover and bake in the hot oven (center) for about 40 minutes until stewed. Serve from the tagine dish. Pair with dry white wine.