Tomato Tajine with Fish Fillet

Ingredients

• 600 g tomatoes
• 1 stalk Celery
• 2 red bell pepper caps
• 2 onions
• 2 Garlic cloves
• 1 untreated lemon
• 1 EL harissa
• 0.5 TL ground cinnamon
• 1 TL sweet paprika powder
• Salt
• 500 g fish fillet (e.g., cod)
• 4 EL Olive oil
• 1 can crushed tomatoes (400 g)
• 1 TL ras el-hanout
• 100 g green olives
• coriander leaves for garnish

Instructions

1. 1.

   Rinse the tomatoes with boiling water, shock them in cold water, peel and remove seeds. Chop the flesh into small pieces. Wash, trim, and dice the celery as finely as possible. Wash, trim, and dice the bell peppers similarly. Dice the onions and garlic finely. Wash the lemon hot, dry it, and grate its zest finely. Squeeze the juice and mix with harissa, cinnamon, paprika, a pinch of salt, and lemon zest.

2. 2.

   Preheat the oven to 200°C (Oven + fan). Brush the fish fillets with the lemon‑spice mixture.

3. 3.

   Sauté the onions and garlic in 2 EL hot oil in a tajine or Dutch oven until translucent. Add the celery and bell pepper cubes, simmer gently for about 5 minutes until slightly tender. Place the fish fillets on top, add the diced tomatoes and crushed tomatoes. Sprinkle with ras el‑hanout, season with salt, and add half of the drained olives. Drizzle with remaining olive oil, cover, and roast in the oven for about 30 minutes.

4. 4.

   Serve sprinkled with remaining olives and coriander leaves.