I assume you washed and cured the tagine properly? That's really an important step, as it toughens the clay.
I've not used them in the oven. But at a guess I'd say 225 or no more than 250.
What I'd do is start at 225 and monitor what's happening. The goal is a very slow simmer at most. Making a tagine is a true braising operation, in which the liquid is evaporated, condenses on the lid, and rains back down on the food, thus keeping it moist and flavorful. Check the fish after ten minutes, to see how it's coming along, and go on from there.
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