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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Tagine with Preserved Lemon and Tomatoes

Source: dLife DD

A tasty layered fish and vegetable casserole.

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 7.5 Fat, 2.4 Vegetables, 0.1 Fruits, 0.1 Other Carbs, 4.7 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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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 each medium lemons 1.0
1 tbsp cold water 1.0
1 tbsp olive oil 1.0
1 tsp sugar 0.125
0.125 tsp saffron 3.0
3 tbsp chopped parsley 3.0
3 tbsp fresh cilantro 0.75
0 3/4 tsp Salt Substitute, no sodium 0.5
0 1/2 tsp paprika, sweet, Hungarian 0.5
0 1/2 tsp ground cumin 0.25
0 1/4 tsp black pepper 12.0
12 each Olives, green, manzanilla, stuffed 2.0
2 each medium garlic cloves 1.5
1 1/2 lb mahi mahi fillets 2.0
2 cup sliced white onion 4.0
4 cup chopped tomato 1.0
1 pinch fresh cilantro

Directions

Heat a small, cooking spray coated skillet over medium high heat.
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.
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.
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.
Preheat oven to 400 degrees F.
Grease a 13 by 9 inch baking pan with cooking spray.
Arrange 1 cup onion slices and 2 cups of tomatoes on the bottom of the pan.
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.
Wrap pan with aluminum foil and cook for 40 minutes or until preferred degree of doneness.
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.