Chermoula Fish Tagine Recipe

Chermoula tomato and fish tagine

  • serves 6
  • Easy

An easy and quick tagine made for sharing. It's full of flavour but doesn't need hours in the pot. Giant couscous and harissa give it texture and heat and the preserved lemon makes it more authentic. Serve to a crowd at a party or as a dinner-party main course.

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Ingredients

  • olive oil
  • firm white fish fillets 700g, (such as tilapia or halibut)
  • onions 2, thinly sliced
  • ginger 3cm piece, finely chopped
  • saffron a pinch
  • preserved lemon ½ skin only, rinsed and chopped
  • tomato purée 1 tbsp
  • vegetable stock 350ml
  • small new potatoes 250g, cooked
  • cherry tomatoes 10
  • giant couscous and harissa to serve

CHERMOULA MARINADE

  • coriander 1 large bunch, plus a few leaves to serve
  • hot smoked paprika 2 tsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • lemons 2, juiced
  • garlic 2 cloves

Method

  • Step 1

    Blitz 3 tbsp of oil with all of the chermoula ingredients and a good pinch of salt in a food processor. Pour half of it over the fish and let it marinate for 30 minutes to 1 hour. In a large pan, heat 1 tbsp of oil with the onions and ginger. Season and fry for 10 minutes until soft. Add the saffron and fry for another minute, then add the remaining marinade, chopped preserved lemon, tomato purée and stock. Bring to a boil and then turn down the heat to a simmer for 10 minutes.

  • Step 2

    Add the fish to the tagine, along with the new potatoes and tomatoes. Cook for 5 minutes or until the fish is cooked through. Taste and season with extra lemon and salt. Sprinkle with extra coriander, and serve with giant couscous and harissa on the side.

Nutritional Information

  • Kcals 240
  • Fat 9.9g
  • Carbs 13.5g
  • Fibre 2.7g
  • Protein 23.2g
  • Salt 0.4g
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