Spiced fish tagine recipe
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
- Dairy-free
- Healthy
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
Each serving contains
- Energy
- 1605kJ 380.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.8g
- Sugars
- 16g
of the Reference intake
Carbohydrate 47.3gProtein 27.5gFibre 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 15mins. 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 10-15mins, 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.
- See more Fish recipes
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.
