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Fragrant fish tagine

Fragrant fish tagine

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat

  • Freezable
Nutrition: per serving
NutrientUnit
kcal282
fat11g
saturates2g
carbs24g
sugars7g
fibre5g
protein24g
salt2.76g
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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
  • x 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
  • x cans chopped tomatoes
  • 500ml fish stock
  • 175g pimento-stuffed olive
  • 4 green peppers , quartered, deseeded and sliced
  • 500g bag baby new potato , halved lengthways

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FREEZE YOUR TAGINE IN SMALL BATCHES

For more flexibility, pack in portions of two. Wrap the uncooked fish and tagine separately in freezer bags, getting rid of as much air from the bags as you can. Will freeze for up to 1 month. Thaw both completely in the fridge, then reheat the tagine in a pan until piping hot. Cook the thawed fish on top for 4-6 mins.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

A star rating of 4.3 out of 5.38 ratings
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