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Spiced fish tagine recipe
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6 ratings
Delicately spiced with cumin and coriander, this simple fish tagine is perfect for the whole family. A simple dressing of fresh herbs, chilli and fragrant preserved lemon cuts through the rich sauce beautifully. See method
Ingredients
- 1kg pack root vegetable medley
- 2 tsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tsp preserved lemon paste
- 400g tin chopped tomatoes
- 450ml fish stock
- 130g green olives
- 30g flat-leaf parsley, chopped
- ½ green chilli, seeded and chopped
- 1 tbsp extra virgin olive oil
- 4 fillets fresh white fish, cut into chunks
- 150g couscous, cooked
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
1605kj
380kcal
19%
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Fat
11g
16%
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Saturates
2g
9%
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Sugars
16g
18%
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Salt
1.8g
30%
of the reference intake
Carbohydrate 47.3g
Protein 27.5g
Fibre 8.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Peel and chop the root vegetable medley contents, reserving half the swede. Heat the olive oil in a sauté pan and cook the vegetables for 10 minutes. Add the spices and 3 tsp preserved lemon paste, and cook for 2 mins.
- Add the chopped tomatoes, stock and olives and simmer for 15 mins. Pour into an ovenproof dish or tagine.
- In a food processor, whizz the parsley, chilli, extra virgin olive oil and 1 tsp lemon paste. Coat the fish in the herb paste, nestle in the sauce and bake for 10-15 mins, until cooked through. Serve with the couscous.
Tip: Soften the reserved ½ swede in stock with carrot and celery, then whizz with thyme and garlic for a tasty, warming soup.
Freezing and defrosting guidelines
Leave sauce to cool completely then add herb-covered fish and freeze in freezable container. Cook covered in oven at gas 4, 180°C, fan 160°C for 45-50 mins or until piping hot.
See more Fish recipes