Fragrant fish tagine

Fragrant fish tagine

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(27 ratings)

By

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
282
protein
24g
carbs
24g
fat
11g
saturates
2g
fibre
5g
sugar
7g
salt
2.76g

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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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.

Recipe from Good Food magazine, August 2011

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Comments

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struth42's picture
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oops - I meant to rate it with 5 stars,

struth42's picture
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We just had this for supper and it was very good. I used sea bass fillets. Next time I will probably add a little chilli pepper to give it a bit more oomph, but will definitely make regularly from now on. With 4 tblsp. olive oil, can it really be only 282 calories?

jowalklett's picture

DELICIOUS!! I added a few chopped, dried apricots. They add a touch of sweetness and really enhance the flavours of the spices. Lovely recipe.

joshjukes's picture
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My rubbish local supermarket didn't have tilapia so I used king prawns, it was delicious & surprisingly easy to throw together!

bat_bren's picture
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Nice with monkfish without the olives and potatoes

divvy131's picture
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Made it tonight for two people. Sauce was very nice. First time I had tilapia. Lovely meaty fish. Didn't add olives - hubby don't like them. Also didn't add fish stock - didn't have any so added a small amount of Thai fish sauce. Added green chillies and red chilli powder for some spice. Sauce was really thick - mostly likely because I didn't add the stock. Will make it again.

carly88's picture
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made this last night and it was gorgeous!!..added some chilli flakes for some spice and served with rice and chapatis.

adrian69's picture

Made this last night, used cod loin, really tasty!! Halved the recipe and then reduced amount of fish stock to make sauce less runny. This worked. Served with cous cous. Would be great with chicken or seafood.

hlnharrison's picture
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I can't agree with most of the comments here. I thought this was OK but nothing out of the ordinary. I thought the potatoes were not necessary when serving with rice. I might make this again as tilapia fillets are an economical fish and they do need some added flavour but I would leave out the potatoes and olives and possibly stir through some spinach at the last minute.

pmcgarrity's picture
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I just made this and it was absolutely divine.
I substituted the fish in the recipe for hake and it held well while cooking, I also used sweet potato instead of baby potatoes and red, yellow and green peppers instead of just green.
I'll make this again it's very easy, delicious and healthy-thanks for the recipe

mdej123's picture
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Served this for a dinner party the other night, it was a lovely warm evening so served with cous cous and a green salad, and a little yoghurt, which we even managed to eat outside in the Great British summer. Great result, everyone loved the dish (I am sometimes nervous cooking fish for friends). I did make the dish the day before and just reheated then added the fish at the last moment. Would definitely serve again although I would personally like it to be spicier. Great quick stress-free recipe, just perfect for mid-week or special enough for dinner parties. I used Tilapia as it is a fish that is loved by the kids in our family.

pavdude's picture
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nom nom nom
just lovely, what are you waiting for? Get cooking! You'll love it!

andreamferns's picture
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Lovely, will make again

bbarks's picture
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forgot to add.. i didn't add potatoes but served with couscous!

bbarks's picture
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Delicious! Served 6 students who all loved it! With the leftovers I used as chunky soup the next day as there was quite alot of sauce left over :)

lizleicester's picture
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Very tasty. Used pollock which was fine as an alternative. Found the potatoes slightly hard in texture and would leave them out next time.

navazc's picture
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I made this at the weekend with red tilapia and it was so delicious. I let a lot of the liquid evaporate because I prefer a thicker sauce. Also watch the salt content as the stock will be a little salty and the olives are usually salty if they are in brine. I added both and then checked salt levels and found that I didn't need any more. By the way, it tasted even better the next day!

mrgeener's picture
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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.

libby0's picture
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Great way to get everyone eating fish!

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