Fragrant fish tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
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.
