Home > Friday night dinners > Easy fish tagine

Easy fish tagine

Name: Easy fish tagine
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 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

Published: 30 Nov 09
Updated: 18 Mar 24

Packed full of veggies, this fish healthy tagine recipe will have you well on your way to filling that five-a-day quota.

Easy
December 2009

Test kitchen approved

Serves 4
Takes 15 minutes to make, 25-30 minutes to cook, plus marinating

Packed full of veggies, this fish healthy tagine recipe will have you well on your way to filling that five-a-day quota.

Dairy-free recipes

Nutrition: per serving

Calories: 377kcal
Fat: 14.8g (2.3g saturated)
Protein: 33.6g
Carbohydrates: 30.7g (2.2 sugar)
Salt: 2.2

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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 between 20 minutes and an 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. Season 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.