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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    lindachip
    28th Oct, 2011
    5.05
    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
    19th Aug, 2011
    5.05
    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
    2nd Aug, 2011
    5.05
    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
    28th Jul, 2011
    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
    24th Jul, 2011
    5.05
    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
    24th Jul, 2011
    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
    24th Jul, 2011
    mmmmmmmmm
    mary2566manning
    21st Jul, 2011
    I have had this dish made with monkfish and at another time, with Red mullet - both absolutely delicious! Thank you!
    june_862
    15th Jul, 2011
    To save time could you not not make up the chermoula and just add the chermoula ingredients to the dish one by one?
    knightlynda3
    15th Jul, 2011
    This sounds really yummy I've just bought some red mullet so will use that.

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