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Fragrant fish tagine

By Sara Buenfeld

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

Nutrition per serving

kcal 282
fat 11g
saturates 2g
carbs 24g
sugars 7g
fibre 5g
protein 24g
salt 2.76g

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

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.
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.
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.
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.