Fish tagine with couscous
- 09.03.2017
- 1 158
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
- Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tablespoons.
- Cut fish fillets into 5cm pieces and set aside.
- 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.
- 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.
- 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.
- To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.