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Haddock Tagine with Couscous

This easy haddock tagine is sure to be a family favourite. The spices, which are a classic combination, give a wonderful depth of flavour.

4 people
30 min
Nutrition per serving
  • kcal
    320kcal
  • protein
    35g
  • total fat
    7g
  • saturated fat
    1g
  • iron
    3.0mg
  • carbs
    40g

Ingredients

  • 4 x 150g haddock fillets, skinned and boned
    2 tablesp. olive oil
    1 medium onion, peeled and finely chopped
    2 garlic cloves, peeled and crushed
    1 teasp. ground cumin
    1 teasp. sweet paprika
    ½ teasp. ground coriander
    1 teasp. turmeric
    1 cinnamon stick
    400g tin diced tomatoes
    1 medium courgette, diced
    200mls water
    Zest and juice of 1 lemon
    Handful coriander leaves, chopped
    Salt and freshly ground black pepper

  • 250g couscous
    250ml boiling water

Haddock Tagine

  • 4 x 150g haddock fillets, skinned and boned
    2 tablesp. olive oil
    1 medium onion, peeled and finely chopped
    2 garlic cloves, peeled and crushed
    1 teasp. ground cumin
    1 teasp. sweet paprika
    ½ teasp. ground coriander
    1 teasp. turmeric
    1 cinnamon stick
    400g tin diced tomatoes
    1 medium courgette, diced
    200mls water
    Zest and juice of 1 lemon
    Handful coriander leaves, chopped
    Salt and freshly ground black pepper

Couscous

  • 250g couscous
    250ml boiling water

Method

Copy Text

Cut fish fillets into 5cm pieces and set aside.

Heat a tablespoon of oil in a large, wide pan with a lid, over a medium heat. Add the onion and garlic and cook for 10 minutes or until the onion and garlic soften. Add the cumin, paprika, ground coriander and turmeric, stir well and cook for 1 minute. Add in the cinnamon stick, tomatoes, courgette and water and cook for 10 minutes. Then add the lemon zest, reserve the juice for the couscous, and half the chopped coriander. Taste and season with salt and pepper. Season the fish and then place fish in a single layer over mixture in pan. Cover and cook for 5 minutes.

Meanwhile, place the couscous in a heatproof bowl, add the lemon juice, the remaining tablespoon oil and 250ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.

Use a fork to separate the grains. Taste and season with salt and pepper. And stir through some of the remaining chopped coriander. Keep some to sprinkle over the tagine just before serving.

To serve: Spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the remaining coriander.

Method

Copy Text

Cut fish fillets into 5cm pieces and set aside.

Heat a tablespoon of oil in a large, wide pan with a lid, over a medium heat. Add the onion and garlic and cook for 10 minutes or until the onion and garlic soften. Add the cumin, paprika, ground coriander and turmeric, stir well and cook for 1 minute. Add in the cinnamon stick, tomatoes, courgette and water and cook for 10 minutes. Then add the lemon zest, reserve the juice for the couscous, and half the chopped coriander. Taste and season with salt and pepper. Season the fish and then place fish in a single layer over mixture in pan. Cover and cook for 5 minutes.

Meanwhile, place the couscous in a heatproof bowl, add the lemon juice, the remaining tablespoon oil and 250ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.

Use a fork to separate the grains. Taste and season with salt and pepper. And stir through some of the remaining chopped coriander. Keep some to sprinkle over the tagine just before serving.

To serve: Spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the remaining coriander.

Haddock Tagine with Couscous