Zesty Moroccan Fish Tagine

You wouldn’t think something so simple could taste so darn good!  I’ve based this recipe on a Slimming World recipe I found, but schoozed it up a little and added my little twist!

I just served this as it is but if you’re particularly hungry, serve it alongside with some rice and fresh green vegetables! I’m having people over for dinner this weekend and I’ll be doing just that so there’s plenty of food for everyone, as well as doubling the recipe to feel all of us!


Zesty Moroccan Fish Tagine

Prep Time: 20 minuts (plus at least an hour marinading time)     Cook Time: 45 minutes     Servings: 4

Ingredients

For the marinade:

  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 small bunch of fresh coriander, chopped finely
  • 1 teaspoon salt

For the tagine:

  • 4 x skinless cod fillets
  • 3 yellow peppers, chopped in to chunks
  • 200 – 300g butternut squash, peeled and cut into small chunks
  • 6 ripe plum tomatoes, chopped into chunks
  • 3 garlic cloves, crushed
  • 200ml vegetable stock
  • salt and pepper
  • fresh coriander to garnishFish Tagine

Method

  1. Firstly, you’ll need to make the marinade.  In a food processor or pestle and mortar blend together all the marinade ingredients until smooth.  Rub half this mixture over your fish fillets and cover and chill in the fridge for at least 45 minutes
    Fish Tagine Marinate.JPG
  2. In a shallow casserole dish or skillet, fry off the pepper, butternut squash and tomatoes for about 5 minutes until they start to soften
  3. Next, stir in the remaining marinade and the vegetable stock and bring to a boil.  Season it well, then cover with a lid and leave to cook for 15 – 20 minutes.  Keep cooking until the butternut squash is nearly cooked.  It sometimes takes longer than 20 minutes, but keep cooking and add more stock or water if required
    Fish Tagine1
  4. Once the butternut squash is nearly cooked, place the fish on top of the vegetables, top with a lemon slice, and cover again with the lid.  Steam the fish for 10 – 15 minutes, depending on the thickness of your fillets.  Once cooked, garnish with fresh coriander and serve.  Enjoy!Fish Tagine2
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