Learn how to make a Moroccan Chilean Sea Bass Tagine!

chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories, while tilapia is more affordable.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives provide a rich flavor, while black olives are often less expensive.

Season the chilean sea bass with kosher salt, ground coriander, turmeric, ground cumin, and smoked paprika on both sides.

Heat olive oil in a heavy pot over medium heat.

Add thinly sliced onions to the pot and sauté until soft, adding a pinch of salt to help draw moisture out.

Once the onions are soft, add sliced garlic (about 3 cloves) and fresh ginger; stir and cook until fragrant.

Push the onion, garlic, and ginger mixture to the side of the pot and add more olive oil if needed.

Lay the seasoned fish in the pot to brown for about 1-2 minutes on each side, being careful not to overcook it.

Remove the fish and set it aside on a platter; add zucchini to the pot and cook for a couple of minutes until it starts to soften.

Add chopped tomatoes to the pot, allowing them to deglaze the pan and pick up any caramelized bits.

Nestle the fish back into the pot with the zucchini and tomatoes, then lower the heat to low to cook gently.

Cook the fish until it reaches an internal temperature of about 130°F, checking for doneness after about 6-7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens