Recipe: Pomegranate-Date Tagine

I had resolved to make more tagines when we returned from Morocco - they're layered with sweet spices, a lingering tang (not a bright one), and the mouth seems to want to savor bites for longer, encouraging a healthy slowness in eating, lingering and conversation.  I haven't made very many in the last several months, but here's a particularly simple one, that could also be made in a covered baking dish if you don't have a tagine.

Pomegranate-Date Tagine for 2

olive oil
1 lb to 1.5 lbs wild coho salmon
1 large onion, thinly sliced
1 Tbsp minced ginger
1 preserved lemon
2 cinnamon sticks
1 Tbsp coriander seeds
1 Cup pomegranate juice
1/4 C chopped dates
1 tsp salt

Generously salt and pepper the fish. Heat a tagine over medium heat until
very hot. Lower oven rack to lower middle position and preheat to 275°F.

Add the onions, minced ginger and preserved lemon to the pan and saute for
about 20 minutes. Add the cinnamon sticks and coriander seeds and caramelize
the onions (another 10 minutes). Add the fish to the pot, the pomegranate
juice, and the dates. Bring to a boil and salt to taste.

Cover and place in the oven. Braise for 30 minutes or until the fish
flakes.

We had this with pistachio couscous (simply, couscous for 2 with
about 1/3 Cup shelled and coarsely chopped pistachios stirred into it while
hot; also added a dash of lemon juice).