WHAT TO EAT TONIGHT

Easy fish tagine

A midweek Moroccan supper packed full of veggies

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A midweek Moroccan supper packed full of veggies

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 4 x 150g sustainably sourced skinless cod fillets
  • 500g waxy new potatoes
  • 4 garlic cloves, chopped
  • 3 tbsp olive oil
  • 2 green peppers, sliced
  • 1 yellow pepper, sliced
  • 5 tomatoes, roughly chopped
  • 100ml vegetable stock
  • 100g pitted green olives
  • Lemon wedges and fresh coriander, to garnish
  • For the marinade:
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tbsp lemon juice
  • 2 large garlic cloves
  • 1 small bunch fresh coriander
  • 1 tsp salt
  1. Whizz the marinade ingredients in a mini food processor or grind in a mortar and pestle until smooth. Rub half over the cod, cover and chill for up to an hour, depending on how much time you have.
  2. Meanwhile, boil the potatoes in a pan of salted water until tender, drain, then cut in half lengthways.
  3. In a shallow casserole over a low heat, fry the garlic in the oil for one to two minutes. Add the peppers and cook for five minutes, then add the tomatoes and cook for a further two minutes. Stir in the remaining marinade and the vegetable stock. Season well.
  4. 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 minutes until the fish is just cooked through. Garnish with lemon wedges and coriander to serve.

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Tagged in:
Fish
Potatoes
Lemon
Tomatoes

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