Skip to content
Spiced fish tagine recipe

Spiced fish tagine recipe

5 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

  1. 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.
  2. Add the chopped tomatoes, stock and olives and simmer for 15 mins. Pour into an ovenproof dish or tagine.
  3. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus