A flavoursome take on a traditional Middle Eastern Tagine with fish fillets, all baked in one tray!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
417
Ingredients
1
large onion, finely sliced
2
yellow peppers, deseeded and roughly chopped
2Tbsp.
olive oil
500ml
fish stock
Pinch of saffron, optional
11/2tsp.
ground cinnamon
2tsp.
ground cumin
1Tbsp.
harissa paste
Finely grated zest and juice 1 orange
400g
tin chopped tomatoes
175g
cous cous
100g
pitted green olives
300g
chunky white fish fillets or loins, skinned, see GH Tip
Large handful parsley, roughly chopped
25g
toasted flaked almonds, to serve
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Mix the onion, peppers and oil in a large roasting tin or ovenproof serving dish with a large pinch of salt. Cook in oven for 20min, stirring midway through, until softened and beginning to brown. Meanwhile, in a large jug mix stock, saffron (if using), spices, harissa, orange zest and juice and some seasoning.
Step 2Carefully remove tin/dish from oven and stir in stock mixture and tinned tomatoes. Return to the oven for 20min.
Step 3Mix in cous cous and olives, then nestle in fish fillets/loins. Cover tin with foil and return to the oven for 15min.
Step 4Roughly flake fish and check seasoning. Garnish with parsley and flaked almonds. Serve.
Frozen fish fillets would work well here (cook from frozen), but choose chunky ones to avoid overcooking.
Per Serving:
Calories: 417
Protein: 24g
Total Fat: 14g
Saturates: 2g
Carbs: 45g
Total Sugars: 12g
Fibre: 7g
The best tray-bake trays as recommended by the GHI
