Fish Tagine

Fishboxer Exclusive recipe from Oil & Vinegar

A vibrant, hearty authentic tagine which can be made with any fish of your choice.

Ingredients

white fish fillets

1 bundle carrots, peeled and cut into large pieces

6 tbsp. tagine sauce (sweet tomato)

3 large tomatoes, cut into big pieces

1 x 400g can of peeled tomatoes

1 red onion, chopped

2 cloves chopped garlic

1 peserved lemon, cut in small pieces

3 tbsp. Bake & Fry olive oil

300g couscous Natural &Tomato mix

A few strands of saffron

One small bunch of chopped coriander to garnish

 


Method

Prepare the couscous following the instructions on the packet.

Cut the fish into large pieces and add 4 tablespoons Tagine Sauce Sweet Tomato, let this marinate.

Using a tagine or casserole pan, fry the onions and garlic in the Bake & Fry Olive Oil.

Add the saffron, preserved lemons, carrots and fresh tomatoes and continue to cook until soft.

Add the peeled tinned tomatoes and 2 tbsp Tagine Sauce Sweet Tomato, bring this to boil.

Cover and leave for 20 minutes to gently cook.

Add the fish and heat for about 8 minutes until it is cooked.

Season to taste with salt and pepper and sprinkle with coriander. Serve with Couscous.