Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Fragrant fish tagine

A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 282
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 7
  • Protein 24
  • Fat 11
  • Fibre 5
  • Salt 2.76

Nutrition per serving

  • Calories 282
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 7
  • Protein 24
  • Fat 11
  • Fibre 5
  • Salt 2.76

Ingredients

  • 2 tbsp olive oil
  • 4 garlic cloves, roughly chopped
  • 4 tsp ground cumin
  • 2 tsp paprika
  • bunch coriander, chopped
  • 1 tsp salt
  • juice and zest 1 lemon
  • 8 x 100g skinless tilapia fillets
  • 2 tbsp olive oil
  • 2 large onions, halved and thinly sliced
  • 2 garlic cloves, sliced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 3 x 400g cans chopped tomatoes
  • 500ml fish stock
  • 175g pimento-stuffed olives
  • 4 green peppers, quartered, deseeded and sliced
  • 500g bag baby new potatoes, halved lengthways

Tip

Freeze your tagine in small batches
For more flexibility, pack in portions of two. Wrap the uncooked fish and tagine separately in freezer bags, getting rid of as much air from the bags as you can. Will freeze for up to 1 month. Thaw both completely in the fridge, then reheat the tagine in a pan until piping hot. Cook the thawed fish on top for 4-6 mins.

Method

  1. To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.

  2. Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.

  3. Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.

  4. Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

Suggested recipes from this collection...