Fish tagine
15 min·Middle Eastern
Fish tagine
Ingredients
- 1/4 cup (60ml) olive oil
- 2 Spanish onions, halved, thinly sliced
- 1 small (200g) orange sweet potato, halved lengthways, sliced
- 1 red capsicum, seeded, thickly sliced
- 2 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1kg white fish fillets (snapper or blue eye), cut into 2cm pieces
- 2 tomatoes, cut into wedges
- 2 cups (400g) couscous
- 1/2 cup (40g) flaked almonds, roasted
- 1 clove garlic, crushed
- 2 tsp finely grated lemon rind
- 1 cup coarsely chopped coriander
Instructions
3 steps
- 1
Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.
5 min - 2
Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.
10 min - 3
Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.
Progress
0 / 3 steps
