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Moroccan Fish Tagine

This light and flavourful dish is well worth the effort
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Recipe Details

Estimated time:
2.5 hours Clock icon

Servings: 2


 Chilli¼ tsp (optional)
 Coriander1 Tbsp. freshly chopped
 Garlic cloves2, crushed (1 clove for the marinade & 1 clove for the fish)
 Ground cumin½ tsp
 Lemon juice3 Tbsp.
 Lemon zest1
 Onions1 (small)
 Parsley1 Tbsp. freshly chopped
 Red Pepper1
 sweet paprika1 tsp. (½ tsp each for the marinade & fish recipe)
 tinned tomatoes200g, chopped
 Tumeric½ tsp.
 White fish400g, firm



Mix all marinade ingredients together (sweet paprika, ground cumin, 1 clove crushed garlic, lemon juice, 1 tbsp each fresh chopped parsley and coriander, salt and pepper). Place fish in a single layer in a casserole dish, and coat the fish in the marinade. Leave to marinade for a minimum of 2 hours, or overnight.


When you are ready to cook the fish heat the oven to 180C/350F.


Slice onion finely and sauté in a non-stick fry pan until the onion is soft.


Add garlic, lemon zest and spices and cook for 2 minutes.


Add finely sliced red pepper, and chopped tinned tomatoes and juice. Bring this to a simmer, and cook gently for 5 minutes (add a little water if necessary to make sure fish is covered with sauce. Add salt and pepper to taste.


Spread the sauce evenly over the fish and bake in the oven for 20 minutes, or until the fish is just cooked through.


Serve topped with fresh coriander.


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