Fish Tagine with Vegetables and Moulah Sauce

Ingredients

• 800 g Fresh tuna (fillets) (Cut into 4 equal portions)
• 2 pieces Grilled red peppers (Grilled and peeled)
• 30 ml Nuoc‑mâm sauce (fish sauce)
• 30 ml Soy sauce
• 0.5 bunch Fresh parsley (Leaves only)
• 0.5 bunch Fresh cilantro
• 45 ml Olive oil
• 1 pinch Salt
• 1 pinch Black pepper
• 1 teaspoon Sweet paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ras el hanout
• 2 cloves Garlic cloves (Crushed)
• 1 unit Fresh lemon (Juice only)
• 2 pieces Carrots (Peeled and diced into 2 cm cubes)
• 2 pieces Potatoes (Peeled and diced into 2 cm cubes)
• 1.5 pieces Mixed bell peppers (red, yellow, green) (Half a pepper of each color, sliced into thin strips)
• 1 piece Onion (Thinly sliced)
• 2 tablespoons Fresh parsley (for garnish) (Chopped)

Instructions

1. Prepare the Moulah sauce

   In the blender, place the parsley, cilantro, olive oil, soy sauce, nuoc‑mâm sauce, grilled red peppers, salt, pepper, sweet paprika, cumin, ras el hanout, crushed garlic cloves and lemon juice. Blend until smooth.

   Time: PT15M

2. Marinate the tuna

   Place the tuna fillets in a shallow dish, pour half of the Moulah sauce over them, cover and refrigerate for at least 2 hours (or overnight) to let the flavors infuse.

   Time: PT2H

3. Cut and arrange the root vegetables

   Peel the carrots and potatoes, cut them into regular 2 cm dice. Spread them in the baking dish, lightly salt and drizzle with a splash of olive oil. Toss to coat.

   Time: PT15M

4. First cooking of the vegetables

   Cover the dish with damp parchment paper, then a sheet of aluminum foil. Bake in the preheated oven at 190°C for 30 minutes.

   Time: PT30M

   Temperature: 190°C

5. Prepare the additional vegetables

   During the initial cooking, cut half a pepper of each color (red, yellow, green) into thin strips and thinly slice the onion.

   Time: PT10M

6. Add the fish and remaining vegetables

   Remove the dish from the oven, discard the paper and foil. Distribute the peppers and onion over the already cooked vegetables, place the marinated tuna fillets, then drizzle with the remaining Moulah sauce. Cover with foil and return to the oven at 190°C for 30 minutes.

   Time: PT30M

   Temperature: 190°C

7. Finishing and serving

   When out of the oven, sprinkle with chopped fresh parsley. Serve hot, accompanied by Moroccan bread or couscous if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g