Fragrant fish tagine

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• NC

  06 March 2012

  NC rated and commented on this recipe

  

  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!

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• lizleicester

  09 March 2012

  lizleicester rated and commented on this recipe

  

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

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• Foodie

  01 May 2012

  Foodie rated this recipe

  

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• bbarks

  07 June 2012

  bbarks rated and commented on this recipe

  

  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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• bbarks

  07 June 2012

  bbarks commented on this recipe

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

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• Andrea

  28 June 2012

  Andrea rated and commented on this recipe

  

  Lovely, will make again

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• pavdude

  21 July 2012

  pavdude rated and commented on this recipe

  

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

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• Ilovefood123

  12 August 2012

  Ilovefood123 rated and commented on this recipe

  

  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.

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• pmcgarrity

  03 September 2012

  pmcgarrity rated and commented on this recipe

  

  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

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• hlnharrison

  01 October 2012

  hlnharrison rated and commented on this recipe

  

  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.

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• adrian69

  22 October 2012

  adrian69 commented on this recipe

  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.

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• carly88

  01 November 2012

  carly88 rated and commented on this recipe

  

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

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• Divvy

  27 November 2012

  Divvy rated and commented on this recipe

  

  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.

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• bat_bren

  11 December 2012

  bat_bren rated and commented on this recipe

  

  Nice with monkfish without the olives and potatoes

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• J Jukes

  07 January 2013

  J Jukes rated and commented on this recipe

  

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

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• Jo

  16 February 2013

  Jo commented on this recipe

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

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• lonelywolf

  18 February 2013

  lonelywolf commented on this recipe

  healthy meal thank your post, i like it [url]http://healthymeal.asia[/url]

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• zjokenemin

  20 February 2013

  zjokenemin commented on this recipe

  what Peter answered I am dazzled that a stay at home mom can profit $5186 in 4 weeks on the internet. did you see this page pie21.com

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• ghostrider692

  22 February 2013

  ghostrider692 commented on this recipe

  If you think Clifford`s story is impressive..., four weaks-ago my moms boyfriend also broght in $6964 working 20 hour's a week an their house and there best friend's aunt`s neighbour done this for five months and made more than $6964 in there spare time on-line. applie the tips from this address, pie21.com

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• struth

  22 February 2013

  struth rated and commented on this recipe

  

  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?

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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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