|Photo: Easy fish tagine recipe|
Fish takes on exotic middle eastern flavours in this easy tagine recipe.
To Prep 0:10
To Cook 0:15
DIFFICULTY CAPABLE COOKS
600g firm white fish fillets, skin removed, cut into 3cm pieces (see note)
2 tablespoons olive oil
2 large (500g) zucchini, cut into 3cm pieces
1 brown onion, finely chopped
1 cup fish stock
1 1/2 cups couscous
1 1/2 cups boiling water
1/3 cup pine nuts, toasted
2 tablespoons fresh coriander sprigs
1/2 cup fresh flat-leaf parsley, roughly chopped
1/2 cup fresh coriander leaves, roughly chopped
1/4 cup olive oil
1 tablespoon lemon juice
1 eschalot, chopped
2 garlic cloves, chopped
1 small red chilli, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon salt
Step 1 Make chermoula sauce: Place all chermoula ingredients in a small food processor. Process until a coarse paste forms.
Step 2 Place fish and chermoula sauce in a large bowl. Toss gently to coat.
Step 3 Heat half the oil in a large saucepan over medium-high heat. Add zucchini. Cook, stirring, for 5 minutes or until golden. Transfer to a large heatproof bowl. Add onion to pan. Cook, stirring, for 5 minutes or until onion has softened. Return zucchini to pan with stock and fish mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes until fish is just cooked. Season.
Step 4 Meanwhile, place couscous in a large heatproof bowl. Add boiling water and remaining oil. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Serve tagine with couscous and sprinkle with pine nuts and coriander.
We used blue eye.
Fat saturated 5.00g
Fat Total 38.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 55.00g
Dietary Fibre 8.00g
All nutrition values are per serve.
Super Food Ideas – December 2012 , Page 48
Recipe by Lucy Nunes
Photography by Jeremy Simons, Andrew Young & Craig Wall
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