This rich and hearty fish tagine is a combination of beautiful flavours and colours.
Ingredients
- 60ml (1/4 cup) olive oil
- 2 cloves garlic
- 1 onion, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 4 vine-ripened tomatoes, peeled, seeded, chopped
- 50g sachet tomato paste
- Pinch of saffron threads
- 1/2 cup fresh coriander
- 1/2 cup fresh flat-leaf parsley
- 6 x 200g firm white fish fillets, such as coral trout or blue-eye trevalla
- 2 quarters preserved lemon rind, cut into thin strips (see note)
- 100g Sicilian olives
- Coriander sprigs, to serve
- Couscous, to serve
Method
- Step 1Heat olive oil in a small frying pan over medium heat. Add garlic and onion, and cook for 10 minutes until soft. Add spices and stir for 1 minute until fragrant. Add tomatoes, paste, saffron and 80ml (1/3 cup) water and bring to a simmer. Remove from heat and stir in herbs.
- Step 2Place half the tomato mixture in the base of a tagine or heavy-based casserole, top with fish fillets, then remaining tomato mixture. Cover with a tight-fitting lid and cook over medium–high heat for 5 minutes. Reduce heat to medium, add lemon and olives, and cook, covered, for a further 8 minutes or until the fish is just cooked. Top with coriander and serve with red couscous.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1247 kj
Energy
15g
Fat Total
3g
Saturated Fat
4g
Fibre
34g
Protein
108mg
Cholesterol
500.43mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Preserved lemons are made by packing quartered lemons into jars with salt and spices, and leaving them for 1–2 months to soften. To use preserved lemon in a recipe, discard the flesh and rinse the rind. You can also buy preserved lemons from delicatessens and Middle Eastern food stores. Substitute freshly grated lemon rind.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: Vogue Entertaining + Travel
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