Name: Fragrant fish tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 4 garlic cloves roughly chopped; 4 tsp ground cumin; 2 tsp paprika; bunch coriander chopped; 1 tsp salt; juice and zest 1 lemon; 8 skinless tilapia fillets; 2 tbsp olive oil; 2 large onions halved and thinly sliced; 2 garlic cloves sliced; 2 tsp ground cumin; 2 tsp paprika; x cans chopped tomatoes; 500ml fish stock; 175g pimento-stuffed olive; 4 green peppers quartered, deseeded and sliced; 500g bag baby new potato halved lengthways

Home
Recipes
Fragrant fish tagine

Fragrant fish tagine

Sara Buenfeld

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.4 out of 5.39 ratingsRate

loading...

A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate & berry mousse pots

A star rating of 4.4 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

For the chermoula & fish

2 tbsp olive oil
4 garlic cloves

roughly chopped
4 tsp ground cumin
2 tsp paprika
bunch coriander

chopped
1 tsp salt
juice and zest 1 lemon
8 skinless tilapia fillets

For the tagine

2 tbsp olive oil
2 large onions

halved and thinly sliced
2 garlic cloves

sliced
2 tsp ground cumin
2 tsp paprika
x cans chopped tomatoes
500ml fish stock
175g pimento-stuffed olive
4 green peppers

quartered, deseeded and sliced
500g bag baby new potato

halved lengthways

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal282
fat11g
saturates2g
carbs24g
sugars7g
fibre5g
protein24g
salt2.76g

Method

step 1

To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
step 2

Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
step 3

Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
step 4

Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

RECIPE TIPS

FREEZE YOUR TAGINE IN SMALL BATCHES

For more flexibility, pack in portions of two. Wrap the uncooked fish and tagine separately in freezer bags, getting rid of as much air from the bags as you can. Will freeze for up to 1 month. Thaw both completely in the fridge, then reheat the tagine in a pan until piping hot. Cook the thawed fish on top for 4-6 mins.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.39 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now