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Quickest white fish tagine
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Total Time:
15 minutes
Ingredients:
  • 150 g couscous
  • 4 cloves of garlic
  • 250 g ripe mixed-colour cherry tomatoes
  • 250 g asparagus
  • 2 heaped teaspoons rose harissa
  • 2 x 150 g white fish fillets, skin off, pin-boned, from sustainable sources
  • 2 tablespoons natural yoghurt
Instructions:
  • In a bowl, combine couscous with a pinch of sea salt and black pepper, then cover it with boiling water and let it sit. In a casserole pan over medium-high heat, sauté garlic in olive oil. Add cherry tomatoes, halved, stirring occasionally. Chop asparagus, add to the pan, and season with salt and pepper. Coat the fish with most of the harissa, place it on top of the vegetables, sprinkle with lemon zest and juice, then add water. Cover and cook for 5 minutes until fish is cooked. Fluff up the couscous. Mix remaining harissa with yoghurt and spoon over the fish and couscous. Serve with lemon wedges.

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