Tagine of Monkfish

Peel onions, cut in half and then into strips. Peel garlic and chop finely. Rinse monkfish, pat dry and cut into 12 pieces. In a tagine with hot oil fry monkfish pieces around until brown and take out again. Add onions, garlic, ginger, turmeric, cumin, thyme and cinnamon with salt and pepper into the tagine and pour in tomatoes with a little water. Add monkfish pieces, mix, cover and simmer gently about 45 minutes. Add a little water if necessary.

Drain the lemons. Rinse the carrots. Rinse zucchini and cut into wedges. Add together with the carrots and lemons during the last 10-15 minutes into the fish.