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Lebanese Fish Tagine

Serves 4 to 6 Entree seafood, Fish, tagine

Lebanese Fish Tagine

Lebanese Fish Tagine finds its roots nestled along the Mediterranean coast, where the sea's bounty meets the earth's warmth. This home-style version reflects the way local families have prepared it for generations, with a careful hand for salt and a generous use of olive oil. It's a dish that graces the table when the sea's catch is fresh, inviting gatherings that savor the simplicity of tradition.

The dish unfolds with tender, flaky white fish bathed in the bright acidity of tomatoes and the earthy tang of sumac. Onion adds sweetness, while olive oil enriches each bite with its lush texture. It's a celebration of flavors that is as much about the ingredients as it is about the shared experience of eating together.

Ingredients

  • 700 gfirm white fish
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 1 tspsumac
  • to tastefine sea salt

Method

  1. Begin by preparing the fish. Rinse 700 g of firm white fish under cold water and pat it dry with paper towels. This ensures the fish will sear properly without steaming.
  2. Slice 1 onion thinly and chop 2 tomatoes into small cubes. Set these aside as they will form the aromatic base of the dish.
  3. In a large, heavy-bottomed skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the sliced onion. Cook, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma.
  4. Add the chopped tomatoes to the skillet. Stir them into the onions and cook until the tomatoes start to break down and meld with the onions, creating a fragrant, slightly thickened base.
  5. Sprinkle 1 tsp of sumac over the onion and tomato mixture. Stir well to combine, allowing the sumac to release its tangy, lemony scent into the dish.
  6. Gently place the fish fillets on top of the aromatic base in the skillet. Cover the skillet with a lid and reduce the heat to low. Cook the fish until it is just opaque and flakes easily with a fork, which should take only a few minutes.
  7. Taste the dish and add fine sea salt to your preference. The salt should enhance the flavors without overpowering the delicate taste of the fish.
  8. Serve the Lebanese Fish Tagine immediately, ensuring each portion has a generous amount of the aromatic tomato and onion mixture. This dish is best enjoyed hot, with the flavors fresh and vibrant.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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