Chocolate & berry mousse pots
Dessert doesn't have to be devilish as this good-for-you pud proves
Fragrant fish tagine
Serves 8
Easy
Prep:
Cook:
A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Skip to ingredients
For the chermoula & fish
- 2 tbsp olive oil
- 4 garlic clovesroughly chopped
- 4 tsp ground cumin
- 2 tsp paprika
- bunch corianderchopped
- 1 tsp salt
- juice and zest 1 lemon
- x skinless tilapia fillets
For the tagine
- 2 tbsp olive oil
- 2 large onionshalved and thinly sliced
- 2 garlic clovessliced
- 2 tsp ground cumin
- 2 tsp paprika
- x cans chopped tomatoes
- 500ml fish stock
- 175g pimento-stuffed olive
- 4 green peppersquartered, deseeded and sliced
- 500g bag baby new potatohalved lengthways
Nutrition: per serving
- kcal282
- fat11g
- saturates2g
- carbs24g
- sugars7g
- fibre5g
- protein24g
- salt2.76g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
