Fragrant fish tagine

Fragrant fish tagine

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(32 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal282
  • fat11g
  • saturates2g
  • carbs24g
  • sugars7g
  • fibre5g
  • protein24g
  • salt2.76g
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Ingredients

    For the chermoula & fish

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 4 garlic clove, roughly chopped
    • 4 tsp ground cumin
    • 2 tsp paprika
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • bunch coriander, chopped
    • 1 tsp salt
    • juice and zest 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 8 x 100g skinless tilapia fillet

    For the tagine

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 large onion, halved and thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic clove, sliced
    • 2 tsp ground cumin
    • 2 tsp paprika
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • 3 x 400g cans chopped tomato
    • 500ml fish stock
    • 175g pimento-stuffed olive
      Bowl of olives

      Olive

      ol-liv

      Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

    • 4 green pepper, quartered, deseeded and sliced
    • 500g bag baby new potato, halved lengthways
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    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.

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    Comments (41)

    Domcat1's picture

    Possibly a stupid question, hope somebody can help. It never actually says in the recipe when you transfer to the tagine?

    davandsar3's picture
    5

    Made this last night, added a finely sliced red chillie with seeds and 2 tablespoons of honey also added an extra tin of chopped tomatoes. I used river cobbler which stayed nice and meaty and didn't disintegrate into the sauce. Because of the potatoes making it quite filling next time I will serve it with a cauliflower cous cous.

    thecherub's picture
    2.5

    Good recipe, probably worth more than the 3 stars I gave it but not sure it is a 4 star dish. It's not terribly exciting but tasty. Not too difficult (I didn't need to blitz anything as I used crushed garlic and chopped coriander). MUST par boil the potatoes first or it will take ages to cook. Also perhaps add some chilli next time. I served it on its own as no rice needed with the potatoes. OH had bread with his. Do not over cook fish or it will be really over powering.

    wholenut86's picture

    Lovely recipe. Left out the olives and added carrots. Used fresh cod fillets. Found the sauce slightly too sour so added a tablespoon of honey which enhanced the flavours. Cooked in a cast iron pot and left to slow cook for few hours before adding fish right at the end. Loved it and so did the family. Will definitely make again!

    struth42's picture
    2

    oops - I meant to rate it with 5 stars,

    struth42's picture
    2

    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
    4

    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
    5

    Nice with monkfish without the olives and potatoes

    divvy131's picture
    3

    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
    5

    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
    3

    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
    5

    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
    4

    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
    5

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

    andreamferns's picture
    5

    Lovely, will make again

    bbarks's picture
    5

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

    bbarks's picture
    5

    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 :)

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    Questions (2)

    Domcat1's picture

    Possibly a stupid question, hope somebody can help. It never actually says in the recipe when you transfer to the tagine?

    magsf23's picture

    To clarify - if freezing, should the fish be coated in the marinade beforehand?

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