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.
- 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 minutes.
- Add the chopped tomatoes, stock and olives and simmer for 15 minutes. 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 minutes, until cooked through. Serve with the couscous.
Tip: Soften the reserved 1/2 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 minutes or until piping hot.
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