We have an actual tagine, but I opted to cook this as written in a glass baking dish, in part because I didn't think I could fit all the ingredients in the actual tagine. It was decently tasty but not a favourite.

Fish Tagine with Carrots and Olives

Dish of the Day by Kate McMillan (p. 244)

Ingredients

• 4+2 tbsp olive oil, divided
• ¼ C chopped cilantro
• 2 tbsp lemon juice
• 4 cloves garlic, chopped
• ½+½ tsp salt, divided
• ⅛+⅛ tsp pepper, divided
• 4 halibut or cod fillets, ~185g each
• 1 tbsp honey
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground turmeric
• 500g carrots, peeled and thinly sliced
• 1 onion, halved and thinly sliced
• 24 kalamata olives, pitted
• 1 lemon, thinly sliced

Directions

1. In a large bowl, whisk together 4 tbsp oil with the cilantro, lemon juice, garlic, ½ tsp salt, and ⅛ tsp pepper.
2. Add the fish and toss to coat. Cover and refrigerate for 30-60 minutes, turning once.
3. In another bowl, combine the remaining 2 tbsp oil, honey, cumin, cinnamon, ginger, turmeric, ½ tsp salt, and ⅛ tsp pepper.
4. Add the carrots and toss to coat.
5. Arrange the carrot slices evenly in the bottom of a 9"×13" glass baking dish.
6. Layer half the onion and lemon slices on top.
7. Layer the fish on top of that, reserving the marinade.
8. Layer remaining onion and lemon slices on top of the fish.
9. Sprinkle over olives, then pour over reserved marinade.
10. Cover with tinfoil, leaving a small gap at the edges.
11. Bake at 375°F for 1 hour, or until fish flakes easily and vegetables are tender.