Easy fish tagine
- 09.03.2017
- 1 251
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
- Make chermoula sauce: Place all chermoula ingredients in a small food processor. Process until a coarse paste forms.
- Place fish and chermoula sauce in a large bowl. Toss gently to coat.
- 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.
- 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.