Fish Tagine

Method

No Added Sugar // Egg-Free

 

Preheat the oven to 180℃.


Heat the oil in a large pan.


Boil the kettle and pour out 500mls of water into a measuring jug. Add a pinch of saffron and leave to the side to infuse.


Add the onion to the pan and cook until soft, add the garlic and the ginger and cook for roughly another 2 minutes. Add the turmeric and ras el hanout, followed by the cherry tomatoes and the red pepper. Stir all ingredients together and cook for around 2 more minutes, making sure the mixture doesn’t stick to the bottom of the pan. Add the saffron infused water and put a lid on the pan, allowing the mixture to come to a simmer for a few minutes.


Once the mixture is nicely bubbling, lay the whole of the fish in the bottom of a tagine dish or an ovenproof dish with a lid (if you don’t have an ovenproof dish with a lid, simply use some tin foil to cover a standard ovenproof dish). Add the ingredients from the large pan on top, making sure to cover the fish completely.


Cook in the oven for a further 10-15 minutes, or until the fish has softened (this may depend on the type of fish you’re using). You might want to leave the lid off of the oven dish for the last 5 or so minutes to reduce the liquid in the tagine.


In the meantime, cook the couscous by adding the couscous to a bowl and just about covering it with boiled water. Leave for around 10 minutes, until all the water has soaked up.


Dry roast the flaked almonds until they are nicely browned and roughly chop the parsley. Slice the lemon into half and then into quarters.


Once the dish is ready, season to taste and serve on a bed of couscous with a sprinkle of the coriander, and a sprinkle of the roasted almonds. Squeeze on some of the lemon and leave the remainder on the side of the dish. Lastly, add a dollop of yogurt and serve.

Ingredients

Prep time:

Cook time:

Serves: 0

  • 1tbsp olive oil

  • 500ml boiling water

  • Pinch of saffron

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 2tsp fresh ginger, grated

  • 2tsp turmeric

  • 150g cherry tomatoes, halved

  • 1 red pepper, diced

  • 1tbsp ras el hanout

  • 500g white fish

  • Around 200g couscous

  • To garnish:

  • 20g flaked almonds

  • 1 small bunch of coriander, chopped

  • 1 whole lemon

  • 2tbsp Greek yogurt