Fragrant fish tagine

Fragrant fish tagine

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Freezable

Method

  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.
  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.
  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.
  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.
Try

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.

PER SERVING

282 kcalories, protein 24g, carbohydrate 24g, fat 11 g, saturated fat 2g, fibre 5g, sugar 7g, salt 2.76 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo JOOLES

    14 July 2011

    JOOLES rated and commented on this recipe

    5 stars

    This sounds gorgeous, I'm wondering if instead of using just white fish if it would be possible to use Defrosted mixed seafood instead.

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  • Binder photo Lynda k

    15 July 2011

    Lynda k commented on this recipe

    This sounds really yummy I've just bought some red mullet so will use that.

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  • Binder photo Christine

    15 July 2011

    Christine commented on this recipe

    To save time could you not not make up the chermoula and just add the chermoula ingredients to the dish one by one?

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  • Binder photo Poppy

    21 July 2011

    Poppy commented on this recipe

    I have had this dish made with monkfish and at another time, with Red mullet - both absolutely delicious! Thank you!

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  • Binder photo Annielicious

    24 July 2011

    Annielicious commented on this recipe

    mmmmmmmmm

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  • Binder photo Helensfolder

    24 July 2011

    Helensfolder commented on this recipe

    Tasted really good, but a bit too much liquid for me so would use less fish stock next time. My family also thought it was odd having potatoes in a dish you serve with rice! Going to use sauce remains with chicken breasts.

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  • Binder photo irritable

    24 July 2011

    irritable rated and commented on this recipe

    5 stars

    Definitely 5 stars as it tasted superb and was really easy to make. Understand comments about rice and potatoes - I used the smallest potatoes I could find and added saffron, as suggested, to the rice and it all seemed to work. Maybe I'll consider adding some spinach next time. Thoroughly recommended.

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  • Binder photo Ru

    28 July 2011

    Ru commented on this recipe

    Delicious! Fishmonger had no tilapia so used sea bass instead, and added a pack of prawns and mussel meat to bulk it out and add interest. Served with cous cous, yoghurt with a little harrissa paste mixed in, and fennel salad (accompaniments from Jamie's 30 minute meals with his fish tagine). Yum!

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  • Binder photo Belkey

    02 August 2011

    Belkey rated and commented on this recipe

    5 stars

    Delicious - although I halved the recipe and would probably not half the amount of chermoula next time, felt like it could do with more. I used cod cheeks that I bought from the fishmonger and they worked brilliantly & served with cous cous.

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  • Binder photo th23asy

    19 August 2011

    th23asy rated and commented on this recipe

    5 stars

    This is the tastiest meals I have ever made. It was delicious. I only made it for 3 of us and so I had some of the leftovers the following day. I really recommend it if you haven't already made it

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  • Binder photo Paulonia

    04 September 2011

    Paulonia rated this recipe

    5 stars

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  • Binder photo lindachip

    28 October 2011

    lindachip rated and commented on this recipe

    5 stars

    Served this dish to girlfriends for a 'come dine with me' evening. Received rave reviews. Easy to follow recipe, mostly store cupboard ingredients (had to buy good fish stock) and can be made the day before. Remaining sauce in the freezer ready for another time.

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  • Binder photo Four Candles

    08 December 2011

    Four Candles rated and commented on this recipe

    5 stars

    Used frozen pollack.. which I thought was a bit of a dodgy gamble but it still tasted great. I wasn't going to use rice or couscous, but the sauce was quite watery (poss due to the frozen fish?) so used some couscous. It wasn't remotely stodgy nevertheless. Will def make again, especially as all pretty much store cupboard. Also works well on a Weightwatchers 'Free and Healthy' day.

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  • Binder photo LDubya

    09 December 2011

    LDubya commented on this recipe

    This was really great, i used pollock as it's pretty cheap and it was delicious! I served with cous cous mixed with a bit of butter, squeeze of lemon and some coriander and then some yoghurt and harissa on the side which made the dish. I found that the potatoes needed cooking for quite a lot longer than it says though and i had already cut them up in quarters not halves. I only made it for 4 but kept the chermoula amount for 8 and it was definitly needed.

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  • Binder photo LDubya

    09 December 2011

    LDubya rated and commented on this recipe

    5 stars

    Forgot to rate it!

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  • Binder photo JackieB

    25 December 2011

    JackieB rated and commented on this recipe

    4 stars

    I made this on Friday but used bsil instead of coriander as I don't even like the smell of coriander! I had lots more sauce than fish and used some of the sauce the following day to go with some salmon cakes I'd made. It was quite nice but for me needed to be a bit more spicy.

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  • Binder photo Gayatri

    04 January 2012

    Gayatri rated and commented on this recipe

    5 stars

    Delicious!! Very easy to make. Goes really well with saffron rice.

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  • Binder photo Annieroonie

    01 February 2012

    Annieroonie rated and commented on this recipe

    4 stars

    Made this yesterday, really easy to do. Made the sauce in advance and re heated then added the fish at the last minute so the sauce had thickened. Lovely

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  • Binder photo Libby0

    02 February 2012

    Libby0 rated and commented on this recipe

    4 stars

    Great way to get everyone eating fish!

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  • Binder photo Geener

    18 February 2012

    Geener rated and commented on this recipe

    5 stars

    I have made this twice now while entertaining and its done me proud both times. You can mix the fish up, but keep with fish that hold together when cooked. Severed this last time with a starter of Hugh FW Ducka and home made flat bread, went down a treat. If you freeze the left overs they keep nicely have had them at work with couscous.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Freezable

Ingredients

FOR THE CHERMOULA & FISH

FOR THE TAGINE

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PER SERVING

282 kcalories, protein 24g, carbohydrate 24g, fat 11 g, saturated fat 2g, fibre 5g, sugar 7g, salt 2.76 g

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