Fish Tagine
Fish Tagine is cooked in a traditional technique in a ceramic tagine. However, it can be cooked in a heavy-lidded pot also. This dish as it cooks emits some of the most fantastic aromas all over the house. Serve with rice or couscous and crusty bread to mop up all the tremendous sauce.
Ingredients
- 4 x 150g skinless cod fillets
- 500 g waxy new potatoes
- 4 garlic cloves chopped
- 3 tablespoons olive oil
- 2 green peppers sliced
- 1 yellow pepper sliced
- 5 tomatoes roughly chopped
- 100 ml vegetable stock
- 100 g pitted green olives Lemon wedges and fresh coriander to garnish
- For the marinade :
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons lemon juice,
- 2 large garlic cloves
- 1 small bunch fresh coriander
- 1 teaspoon Salt
Instructions
- Grind the marinade ingredients in a mixer until
- smooth. Rub half over the cod, cover and chill for
- between 20 minutes and 1 hour.
- Meanwhile, boil the potatoes in a pan of salted
- water until tender, drain, then cut in half lengthways.
- In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook
- for 5 minutes, then add the tomatoes and cook for
- a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Stir well.
- Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with
- the fish, then add the remaining tomato mixture.
- Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges
- And coriander to serve.
Nutrition
Calories: 325kcalSaturated Fat: 5.6gFat: 11gProtein: 9gCarbohydrates: 12g
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