Fish tagine with couscous

Recipes / Fish

Unlock exotic aromas and fabulous flavours with this tantalising seafood tagine.

Recipe «Fish tagine with couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 13 minutes. To make this dish at home by prescription from the author Gomer would need: 1 lemon, 700g firm white fish fillets, 2 tbsp olive oil, 1 medium brown onion, finely chopped, 2 garlic cloves, crushed , 1 tsp ground cumin, 1 tsp sweet paprika, 1 400g can diced tomatoes , 2 tbsp coarsely chopped fresh flat-leaf parsley, 80g pitted black olives, halved, 240g couscous, 375ml boiling water, Salt & freshly ground black pepper, 1/4 cup loosely packed fresh coriander leaves.

Ingredients:

  • 1 lemon 
  • 700g firm white fish fillets 
  • 2 tbsp olive oil 
  • 1 medium brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tsp ground cumin 
  • 1 tsp sweet paprika 
  • 1 400g can diced tomatoes 
  • 2 tbsp coarsely chopped fresh flat-leaf parsley 
  • 80g pitted black olives, halved 
  • 240g couscous 
  • 375ml boiling water 
  • Salt & freshly ground black pepper 
  • 1/4 cup loosely packed fresh coriander leaves 

Instructions

  1. Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tablespoons.
  2. Cut fish fillets into 5cm pieces and set aside.
  3. Heat the oil in a large, deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion softens. Add the cumin and paprika, and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, bring to the boil, then reduce heat to medium. Remove half of the mixture. Place fish in a single layer over mixture in pan and evenly spoon over remaining mixture. Cover and cook for 4 minutes.
  4. Gently stir in the parsley, olives and reserved lemon juice. Cook, uncovered, for 3 minutes or until the fish flakes when tested with a fork.
  5. Meanwhile, place couscous in a heatproof bowl and pour boiling water over, stirring. Cover and set aside for 3 minutes or until liquid is absorbed. Use a fork to separate the grains. Taste and season with salt and pepper.
  6. To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.