Fragrant fish tagine

Fragrant fish tagine

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(33 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 cloves, 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 fillets

    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 onions, halved and thinly sliced
      Onion

      Onion

      un-yun

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

    • 2 garlic cloves, 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 tomatoes
    • 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 peppers, 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, questions and tips

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    Domcat1
    13th May, 2015
    Possibly a stupid question, hope somebody can help. It never actually says in the recipe when you transfer to the tagine?
    davandsar3
    22nd Nov, 2014
    5.05
    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
    thecherub
    23rd Apr, 2014
    2.55
    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
    3rd Apr, 2014
    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
    22nd Feb, 2013
    2.05
    oops - I meant to rate it with 5 stars,
    struth42
    22nd Feb, 2013
    2.05
    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?
    pphongg
    18th Feb, 2013
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    jowalklett
    16th Feb, 2013
    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
    7th Jan, 2013
    4.05
    My rubbish local supermarket didn't have tilapia so I used king prawns, it was delicious & surprisingly easy to throw together!
    bat_bren
    11th Dec, 2012
    5.05
    Nice with monkfish without the olives and potatoes

    Pages

    Domcat1
    13th May, 2015
    Possibly a stupid question, hope somebody can help. It never actually says in the recipe when you transfer to the tagine?
    magsf23
    9th Sep, 2013
    To clarify - if freezing, should the fish be coated in the marinade beforehand?
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