Tagine recipe for 8 people, takes only 40 mins; recipe has olive oil, garlic clove, ground cumin, paprika, coriander, salt, lemon, tilapia fillet, olive oil, onion, garlic clove, ground cumin, paprika, chopped tomato, fish stock, olive, green pepper and new potato.
Fragrant fish tagine
Course: Tagine
Servings
8
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Garlic Clove: 4 garlic cloves, roughly chopped
- Ground Cumin: 4 tsp ground cumin
- Paprika: 2 tsp paprika
- Coriander: bunch coriander, chopped
- Salt: 1 tsp salt
- Lemon: juice and zest 1 lemon
- Tilapia Fillet: 8 x 100g skinless tilapia fillets
- Onion: 2 large onions, halved and thinly sliced
- Chopped Tomato: 3 x 400g cans chopped tomatoes
- Fish Stock: 500ml fish stock
- Olive: 175g pimento-stuffed olive
- Green Pepper: 4 green peppers, quartered, deseeded and sliced
- New Potato: 500g bag baby new potato, halved lengthways
Directions
- To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
- Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
- Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
- Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.
