Fragrant fish tagine

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• JOOLES

  2011-07-14 11:42:12.383947

  JOOLES rated and commented on this recipe

  

  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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• Lynda k

  2011-07-15 12:23:19.655355

  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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• Christine

  2011-07-15 17:29:38.181596

  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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• Poppy

  2011-07-21 15:58:51.341783

  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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• Annielicious

  2011-07-24 03:37:31.231608

  Annielicious commented on this recipe

  mmmmmmmmm

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• Helensfolder

  2011-07-24 11:31:00.646924

  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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• irritable

  2011-07-24 18:24:59.168352

  irritable rated and commented on this recipe

  

  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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• Ru

  2011-07-28 13:01:34.843763

  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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• Belkey

  2011-08-02 08:50:57.591894

  Belkey rated and commented on this recipe

  

  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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• th23asy

  2011-08-19 18:04:44.824706

  th23asy rated and commented on this recipe

  

  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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• Paulonia

  2011-09-04 22:04:02.787508

  Paulonia rated this recipe

  

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• lindachip

  2011-10-28 15:00:45.035076

  lindachip rated and commented on this recipe

  

  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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• Four Candles

  2011-12-08 19:12:29.552141

  Four Candles rated and commented on this recipe

  

  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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• LDubya

  2011-12-09 12:44:29.022145

  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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• LDubya

  2011-12-09 12:49:28.132866

  LDubya rated and commented on this recipe

  

  Forgot to rate it!

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• JackieB

  2011-12-25 07:14:24.218236

  JackieB rated and commented on this recipe

  

  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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• Gayatri

  2012-01-04 21:47:22.91681

  Gayatri rated and commented on this recipe

  

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

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• Annieroonie

  2012-02-01 08:01:17.259335

  Annieroonie rated and commented on this recipe

  

  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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• Libby0

  2012-02-02 18:30:26.735323

  Libby0 rated and commented on this recipe

  

  Great way to get everyone eating fish!

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• Geener

  2012-02-18 10:53:22.853129

  Geener rated and commented on this recipe

  

  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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Ingredients

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 x 100g 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
• 3 x 400g cans chopped tomatoes
• 500ml fish stock
• 175g pimento-stuffed olives
• 4 green peppers , quartered, deseeded and sliced
• 500g bag baby new potatoes , halved lengthways

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

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 x 100g 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
• 3 x 400g cans chopped tomatoes
• 500ml fish stock
• 175g pimento-stuffed olives
• 4 green peppers , quartered, deseeded and sliced
• 500g bag baby new potatoes , halved lengthways

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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