Fragrant fish tagine

Fragrant fish tagine

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(28 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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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!

annieroonie43's picture
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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

geedev's picture
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Delicious!! Very easy to make. Goes really well with saffron rice.

jrbenson's picture
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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.

lwilliams82's picture
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Forgot to rate it!

lwilliams82's picture
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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.

jweg1210's picture
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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.

lindachip's picture
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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.

th23asy's picture
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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

eleanormayo's picture
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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.

r_khiroya's picture

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!

irritable's picture
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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.

helenprout's picture

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.

annielicious14's picture

mmmmmmmmm

mary2566manning's picture

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

june_862's picture

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

knightlynda3's picture

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

jburton's picture
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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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