Hake Tagine

Hake Tagine
Fishboxer Ruth Sheridan from West Lothian


Any white fish, I used Hake.

1x Onion

1x Red pepper

4 x Cloves of garlic

2tsp of Ground cumin

2tbsp of Ground paprika

1 x Tin of tomatoes

1 x Tin of chickpeas



1. (Heat oven to 180 or gas mark 4) Chop the onion, red pepper and garlic cloves and fry gently in olive oil until softened. Add your ground spices and cook for a further 2-3 minutes.

2. Then add the tin of tomatoes, simmer for 10 minutes, add the chickpeas and simmer.

3. Chop the fish into chunks and place on top of other ingredients and bake in oven for about 10 minutes.


"I used an actual Tagine for mine (the one in the photo), but a casserole dish with lid on would do. The fish would go dry without a lid." - Ruth Sheridan