Fish and ratatouille tagine recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 327 calories / serving
  • Healthy
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Heat the olive oil in a lidded casserole or tagine and cook the onion until softened. Add the garlic, aubergines, courgettes and peppers in that order, cooking each for a minute before adding the next. 

Add the lemon, cumin and turmeric and stir through to coat the ingredients.

Stir the saffron into the fish stock and pour over the vegetables. Place the fish fillets in the pan on top of the vegetables then add the tomatoes.

Season then place on the lid, turn the heat down and leave to simmer for around 10 minutes or until the fish is just cooked through. Sprinkle over the coriander and serve.

  • Ingredients

  • 3tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, finely sliced
  • 2 aubergines, cubed
  • 2 courgettes, sliced in half lengthways and cut into half-moons
  • 1 red pepper and 1 yellow pepper
  • ½ lemon, sliced
  • 1tsp cumin
  • 1tsp turmeric
  • pinch saffron
  • 600ml fish stock
  • 600g sea bream fillets, cut into chunks
  • 4 plum tomatoes, quartered
  • 1tbsp fresh coriander, chopped
  • Energy 1365kj 327kcal 16%
  • Fat 15g 21%
  • Saturates 2g 8%
  • Sugars 12g 13%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 13.6g Protein 31.5g Fibre 7.6g


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