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Spiced fish tagine recipe

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

Serves 4
5 mins to prepare and 40 mins to cook
380 calories / serving
Freezable
Healthy
Dairy-free

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

Energy
1605kj
380kcal 19%
Fat
11g 16%
Saturates
2g 9%
Sugars
16g 18%
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