- 2 lbs whole fish or fillets
- 1 jar of Mina Tagine, Moroccan Fish Sauce
- 1 large carrot, sliced
- 4 small potatoes, sliced
- 1 green and red bell pepper cut into strips
Pour half of the tagine sauce in a skillet or baking dish and arrange the vegetables on top alternating pieces.
Place fish over the vegetables and pour the reserved tagine sauce over the fish and vegetables.
Cover and cook on low heat or if using a baking dish in a 400° F oven for 30 minutes.
Serve with couscous or rice.