Fish tagine with cinnamon and currants

Recipes / Fish

Lift the lid on this magnificent fish tagine with cinnamon and currants.

Recipe «Fish tagine with cinnamon and currants» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 1 red onion, halved, cut into thin wedges, 2 garlic cloves, crushed, 2 cinnamon sticks, 1 x 400g can no-added-salt crushed tomatoes , 125ml water, 500g firm white fish fillets , cut into 3cm pieces, 1 large zucchini, trimmed, halved lengthways, thinly sliced diagonally , 150g green beans, topped, cut into 3cm lengths, 190g couscous, 200ml boiling water, 1 tbsp currants, 2 tbsp chopped fresh continental parsley.

Ingredients:

  • Olive oil spray 
  • 1 red onion, halved, cut into thin wedges 
  • 2 garlic cloves, crushed 
  • 2 cinnamon sticks 
  • 1 x 400g can no-added-salt crushed tomatoes 
  • 125ml water 
  • 500g firm white fish fillets , cut into 3cm pieces 
  • 1 large zucchini, trimmed, halved lengthways, thinly sliced diagonally 
  • 150g green beans, topped, cut into 3cm lengths 
  • 190g couscous 
  • 200ml boiling water 
  • 1 tbsp currants 
  • 2 tbsp chopped fresh continental parsley 

Instructions

  1. Heat a large non-stick frying pan over medium heat. Spray with olive oil spray to grease. Add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cinnamon, and cook, stirring, for 1 minute or until aromatic.
  2. Add the tomato and water to the pan, and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium. Simmer for 5 minutes.
  3. Add the fish, zucchini and beans to the pan. Simmer for 5 minutes or until the fish is just cooked through and the beans are bright green and tender crisp. Season with pepper.
  4. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  5. Divide the couscous among serving dishes. Top with the fish mixture. Sprinkle with the currants and parsley to serve.