Fish Tagine with Potatoes and Green Olives

Ingredients:

• 1 small, yellow onion
• 2 medium, Yukon gold potatoes
• 1, red bell pepper
• 1/2 cup, cherry tomatoes
• 1/2 cup, parsley - finely chopped
• 1/2 cup, cilantro - finely chopped
• a pinch of kosher salt
• fresh cracked pepper
• 2 tbsp, il Fustino Garlic Olive Oil
• 1/4 cup, il Fustino Arbequina EVOO
• 3 tbsp, il Fustino Tagine Seasoning
• 1 1/2 pounds, halibut - cut into fillet
• 1 preserved lemon - sliced 
• 1/4 cup, pitted green olives - drained

Directions:

Start by making the Tagine sauce: combine the garlic olive oil, EVOO, Tagine seasoning, finely chopped cilantro and parsley and salt & pepper in a small bowl and whisk together. Set aside.

In 5-quart dutch oven, heat a bit of the sauce over medium-low heat. Then layer the sliced onions over the sauce, then layer the sliced potatoes and drizzle over a bit of the sauce rubbing the potatoes to cover the slices. Now add a layer of sliced red bell peppers and the cherry tomatoes and drizzle with a bit of sauce. Add 1/2 cup of hot water and cover, leave to cook for 20 minutes.

Rub remaining sauce over each fillet and then add the halibut fillets to the top. Top with sliced preserved lemons. Cover and reduce heat to low, let cook until fish is cooked though (about 30 minutes).

3 minutes before the fish is cooked through add the olives and let warm through.

Remove from heat and serve!