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
Bookmark Recipe
Haddock Tagine with Couscous
4 people
30 min
Nutrition per serving
-
kcal320kcal
-
protein35g
-
total fat7g
-
saturates1g
-
iron3.0mg
-
carbs40g
Ingredients
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 TextCut 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 TextCut 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
