Fragrant fish tagine

Prep: 20 mins Cook: 40 mins


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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    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



      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



      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



      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



      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



      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…


    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)

    lizleicester's picture

    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

    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

    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

    Great way to get everyone eating fish!

    annieroonie43's picture

    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

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

    jrbenson's picture

    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

    Forgot to rate it!

    lwilliams82's picture

    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

    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

    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

    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

    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

    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


    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.


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