Recipe
Hearty Spiced Fish Tagine
Tender white fish, chickpeas and vegetables baked in a warmly spiced Moroccan-style tomato sauce with olives, preserved lemon and fresh coriander.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Heat the oven to 200°C/180°C fan/gas 6. Pat the fish dry, season lightly with salt and set aside while you start the sauce.
Warm the olive oil in a wide ovenproof casserole over a medium heat. Cook the onion, carrots and sweet potato for 8–10 minutes, stirring often, until the onion softens and the vegetables start to colour at the edges.
Stir in the garlic, cumin, coriander, paprika, turmeric and harissa. Cook for 1 minute until fragrant, then add the chopped tomatoes and hot fish stock.
Add the chickpeas, olives and preserved lemon. Simmer uncovered for 12–15 minutes, until the vegetables are nearly tender and the sauce has thickened slightly.
Nestle the fish chunks into the sauce, spooning a little sauce over the top. Transfer the casserole to the oven and bake for 10–12 minutes, until the fish flakes easily and is just cooked through.
Finish with lemon juice and chopped coriander. Taste the sauce for seasoning, then take it to the table with couscous and extra lemon wedges if liked.
Notes
Firm white fish such as cod, hake or pollock works well. If your fillets are thin, check them after 8 minutes in the oven so they stay just-cooked and flaky.
About this recipe
This hearty fish tagine is built for a low-effort dinner with proper depth: sweet vegetables, chickpeas and a tomato-spice base do most of the work before the fish gently finishes in the oven.
Preserved lemon and olives keep the sauce bright and savoury, while couscous turns it into a complete meal. Use firm white fish so the pieces stay intact and lift them through the sauce gently before serving.
