|Photo: Chermoula fish tagine recipe|
To Prep 0:20
To Cook 0:20
1kg firm white fish fillets
1 tbs ghee or olive oil
1 brown onion, finely chopped
3 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
400g can diced tomatoes
125ml (1/2 cup) fish stock (see note)
Fresh mint leaves, to serve
Lemon wedges (optional), to serve
1/4 cup chopped fresh coriander
1/4 cup chopped fresh continental parsley
1 large red chilli, halved, seeded, finely chopped
2 garlic cloves, crushed
Large pinch of saffron
1 tbs cumin seeds
1 lemon, juiced
To make the chermoula, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.
Cut fish into strips about 6cm long and 4cm wide. Add to the chermoula. Toss to combine. Cover and place in the fridge for 2 hours to marinate.
Heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook onion, celery and carrot, stirring, for 8 minutes or until onion softens.
Add the tomato and stock and bring to the boil. Reduce heat to low. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish flakes when tested with a fork.
Top with mint leaves and serve with lemon wedges, if desired.
Fat saturated 0.50g
Fat Total 5.50g
Carbohydrate sugars -
Carbohydrate Total 9.00g
Dietary Fibre 4.50g
Australian Good Taste - May 2010 , Page 104
Recipe by Michelle Southan
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