Easy fish tagine

Recipes / Fish

Fish takes on exotic middle eastern flavours in this easy tagine recipe.

Recipe «Easy fish tagine» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 600g firm white fish fillets, skin removed, cut into 3cm pieces, 2 tbsp olive oil, 2 large zucchini, cut into 3cm pieces, 1 brown onion, finely chopped, 1 cup fish stock , 1 1/2 cups couscous, 1 1/2 cups boiling water, 1/3 cup pine nuts, toasted , 2 tbsp fresh coriander sprigs, 1/2 cup fresh flat-leaf parsley, roughly chopped, 1/2 cup fresh coriander leaves, roughly chopped, 1/4 cup olive oil, 1 tbsp lemon juice, 1 eschalot, chopped, 2 garlic cloves, chopped, 1 small red chilli, chopped.

Ingredients:

  • 600g firm white fish fillets, skin removed, cut into 3cm pieces 
  • 2 tbsp olive oil 
  • 2 large zucchini, cut into 3cm pieces 
  • 1 brown onion, finely chopped 
  • 1 cup fish stock 
  • 1 1/2 cups couscous 
  • 1 1/2 cups boiling water 
  • 1/3 cup pine nuts, toasted 
  • 2 tbsp fresh coriander sprigs 
  • 1/2 cup fresh flat-leaf parsley, roughly chopped 
  • 1/2 cup fresh coriander leaves, roughly chopped 
  • 1/4 cup olive oil 
  • 1 tbsp lemon juice 
  • 1 eschalot, chopped 
  • 2 garlic cloves, chopped 
  • 1 small red chilli, chopped 
  • 1 tsp ground coriander 
  • 1 tsp ground cumin 
  • 1 tsp sweet paprika 
  • 1/2 tsp salt 

Instructions

  1. Make chermoula sauce: Place all chermoula ingredients in a small food processor. Process until a coarse paste forms.
  2. Place fish and chermoula sauce in a large bowl. Toss gently to coat.
  3. Heat half the oil in a large saucepan over medium-high heat. Add zucchini. Cook, stirring, for 5 minutes or until golden. Transfer to a large heatproof bowl. Add onion to pan. Cook, stirring, for 5 minutes or until onion has softened. Return zucchini to pan with stock and fish mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes until fish is just cooked. Season.
  4. Meanwhile, place couscous in a large heatproof bowl. Add boiling water and remaining oil. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Serve tagine with couscous and sprinkle with pine nuts and coriander.