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Easy fish tagine
Easy fish tagine
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Exotic Middle Eastern fish tagine - a flavorful and effortless dish.
Ingredients:
  • 600g firm white fish fillets, skin removed, cut into 3cm pieces (see note)
  • 500g zucchini
  • 1 brown onion, finely chopped
  • 255.00 gm fish stock
  • 375.00 ml couscous
  • 375.00 gm boiling water
  • 82.50 ml pine nuts, toasted
  • 40.00 ml fresh coriander sprigs
  • 125.00 ml fresh flat-leaf parsley, roughly chopped
  • 125.00 ml fresh coriander leaves, roughly chopped
  • 56.88 gm olive oil
  • 21.00 gm lemon juice
  • 1 eschalot, chopped
  • 2 garlic cloves, chopped
  • 1 small red chilli, chopped
  • 1 tsp ground coriander
  • 2.50 gm sweet paprika
Instructions:
  • Prepare the chermoula sauce by combining all ingredients in a small food processor and blend until a coarse paste is achieved.
  • Combine the fish and chermoula sauce in a large bowl, tossing gently to ensure even coating.
  • In a large saucepan over medium-high heat, heat half of the oil. Add zucchini and cook, stirring, until golden, about 5 minutes. Transfer the zucchini to a large heatproof bowl. Cook onions in the same pan with the remaining oil, stirring, until softened, about 5 minutes. Return the zucchini to the pan, then add stock and fish. Bring to a boil, then reduce heat to low and simmer covered for 6 minutes until the fish is just cooked. Season to taste.
  • Place couscous in a large heatproof bowl. Pour boiling water and remaining oil over it, cover, and let it sit for 5 minutes until liquid is absorbed. Fluff the grains with a fork. Serve the tagine alongside the couscous, topped with pine nuts and coriander for a delightful finish.

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