Keto Moroccan Fish Tagine

Keto Moroccan Fish Tagine is a fragrant and flavorful dish that combines tender fish with aromatic spices and vegetables, all while keeping carbs low. This dish is perfect for a healthy dinner, offering a taste of North Africa right in your kitchen.

Ingredients

• White fish fillets (such as cod or haddock) - 300 grams
• Olive oil - 2 tablespoons
• Red onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Tomato - 1 medium, diced
• Kalamata olives - 50 grams, pitted and halved
• Cilantro - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 150 milliliters

Steps

1. Heat the olive oil in a large skillet or tagine over medium heat.
2. Add the sliced red onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced bell pepper, zucchini, and tomato to the skillet, and cook for 5-7 minutes until the vegetables start to soften.
5. Sprinkle in the ground cumin, coriander, paprika, salt, and black pepper, and stir well to coat the vegetables with the spices.
6. Pour in the water and bring the mixture to a gentle simmer.
7. Carefully place the fish fillets on top of the vegetable mixture, cover, and let cook for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Add the Kalamata olives, lemon juice, and chopped cilantro just before serving.
9. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.15 L

Health Benefits

• High in omega-3 fatty acids from fish, promoting heart health.
• Rich in vitamins and antioxidants from vegetables, supporting overall wellness.

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