Fragrant fish tagine

Fragrant fish tagine

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(34 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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    lizleicester
    9th Mar, 2012
    4.05
    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
    6th Mar, 2012
    4.05
    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
    18th Feb, 2012
    5.05
    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
    libby0
    2nd Feb, 2012
    4.05
    Great way to get everyone eating fish!
    annieroonie43
    1st Feb, 2012
    4.05
    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
    4th Jan, 2012
    5.05
    Delicious!! Very easy to make. Goes really well with saffron rice.
    jrbenson
    25th Dec, 2011
    4.05
    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
    9th Dec, 2011
    5.05
    Forgot to rate it!
    lwilliams82
    9th Dec, 2011
    5.05
    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
    8th Dec, 2011
    5.05
    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.

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