Fish Baked with Olives, Parsley and Garlic: Tagine


The word tagine means two different things, says Jaafar, "either a
traditional stew of meat, poultry or fish, or a conical-shaped,
earthenware vessel in which we cook it." Although tagines can be
purchases at many better kitchenware stores, it's safe to say that most
American kitchens do not contain one. An ordinary baking dish is an
acceptable substitute if it is very tightly covered.

1/4 cup extra-virgin olive oil
1 medium-sized yellow onion, very finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup finely chopped fresh parsley leaves
Freshly ground black pepper
4 flounder or sole fillets, each weighing about 6 ounces
1/2 pound (drained weight) pitted Middle Eastern green olives, coarsely
chopped
1 lemon, very thinly sliced
Paprika, to taste


Preheat the oven to 400 degrees F.

Use a small amount of olive oil to grease a shallow baking dish that
is just large enough to hold the stuffed fillets in 1 layer, and set aside.

Heat 1 tablespoon of the remaining olive oil in a medium-size skillet
over medium heat. When it is hot, add the onion and garlic, and cook,
stirring, just until the onion is softened, 3 to 5 minutes. Remove from
the heat and stir in the parsley and pepper, and set aside.

Rinse the fillets and pat dry with paper towels. Lay the fillets out
flat on a work surface, inside up. Spread the onion mixture down the
center of each fillet, dividing evenly. Fold fillet over the onion
mixture, and secure with a couple of toothpicks. Arrange the stuffed
fillets in the prepared baking dish. Spoon the chopped olives evenly
over the fillets. Arrange the lemon slices over the olives. Drizzle
evenly with the remaining olive oil, then sprinkle lightly with paprika.

Cover the baking dish very tightly with aluminum foil, and bake for 20
minutes. Remove the foil, and test the fish for doneness. It should
flake when lightly touched with a fork