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Fish Tagine with Preserved Lemon and Tomatoes
Source: dLife DD

A tasty layered fish and vegetable casserole.

Prep Time: 45 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 292.3
Total Carbs 17.7 g
Dietary Fiber 3.6 g
Sugars 8.5 g
Total Fat 7.5 g
Saturated Fat 0.9 g
Unsaturated Fat 1.8 g
Potassium 2132.2 mg
Protein 38.1 g
Sodium 425.0 mg
Dietary Exchanges
1 1/2 Fat , 2 1/2 Vegetables , 5 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  medium lemons
1 tbsp  cold water
1 tbsp  olive oil
1 tsp  sugar
0.125 tsp  saffron
3 tbsp  chopped parsley
3 tbsp  fresh cilantro
0 3/4 tsp  Salt Substitute, no sodium
0 1/2 tsp  paprika, sweet, Hungarian
0 1/2 tsp  ground cumin
0 1/4 tsp  black pepper
12 each  Olives, green, manzanilla, stuffed
2 each  medium garlic cloves
1 1/2 lb  mahi mahi fillets
2 cup  sliced white onion
4 cup  chopped tomato
1 pinch  fresh cilantro
  1. Heat a small, cooking spray coated skillet over medium high heat.
  2. Combine lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar in skillet and let cook for 3 minutes, stir occasionally, water will be absorbed and mixture will be slightly golden, reserve.
  3. In a small microwave safe bowl, heat 2 1/2 teaspoons of oil in a microwave until warmed, 10 seconds at a time. Mix in saffron and let infuse 10 minutes.
  4. In a large resealable plastic bag, mix lettuce, saffron oil, parsley, cilantro, salt, paprika, olives, and garlic. Place fish in bag, seal and chill for 30 minutes, flipping once or twice.
  5. Preheat oven to 400 degrees F.
  6. Grease a 13 by 9 inch baking pan with cooking spray.
  7. Arrange 1 cup onion slices and 2 cups of tomatoes on the bottom of the pan.
  8. Take fish out of bag, saving liquid, and lay fish on top of tomatoes. Spoon the liquid over the fish and top with the rest of the tomatoes and onions.
  9. Wrap pan with aluminum foil and cook for 40 minutes or until preferred degree of doneness.
  10. Take out of oven and move fish and vegetables to a serving dish. Spoon the liquid over the fish and scatter cilantro leaves over, if using.

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