Fish and root vegetable tagine

Tagine is a pot used traditionally in Moroccan and Egyptian cooking. It’s also a type of ‘dish’. Usually mixing fruit along with savoury flavours and fragrant spices. I couldn’t eat enough tagine dishes when I was in Morocco so naturally, I brought back a Tagine pot with me to Glasgow.

I love any opportunity to use my Moroccan Tagine dish which I bought three years ago in Marrakech after a fantastic surfing holiday in Morocco. It’s a beautiful dish which is easy to use and it’s also perfect for serving food in – everything looks more authentic and beautiful on the table. This particular dish you can cook in a medium tagine or in a large frying pan if you don’t have a tagine. It’s another ‘winter warmer’ dish that is perfect for the cold evenings. According to the original recipe from Waitrose, it’s also only 218 in Kcal so it’s a win-win!

Fish and root vegetable tagine

Serves 4 | Prep 5 minutes | Cook 25 minutes
Easy | Gluten-free | Under 300 Kcal

FIsh Tagine 1

You’ll need:

  • 1 tbsp vegetable oil;
  • 1 onion, sliced;
  • 1 small red chilli, finely sliced;
  • 1 tsp ground cumin;
  • 1 tsp ground turmeric;
  • 1 tsp ground paprika;
  • 1 potato, peeled and cut into 2cm chunks;
  • 1 chicken or vegetable stock* cube;
  • 400g chopped tomatoes;
  • 295g mandarin oranges in fruit juice;
  • 1 tbsp lemon juice;
  • 4 frozen coley portions, defrosted;
  • handful flat leaf parsley and mint leaves, roughly chopped, to serve.

If you are cooking for a gluten-free diet ensure that the starred product is Gluten-free before using.

Heat the oil in a tagine or a large frying pan/casserole. Add the onion, chilli and spices, cooking for 2-3 minutes until softened slightly. Toss in the potato and carrot and crumble in the stock cube, stirring to combine. Stir through the tomatoes, mandarins in their juice and the lemon juice. Bring to the boil, then gently simmer for about 15 minutes; top up with water if it starts to dry out.

Add the fish and simmer for 5 minutes until the vegetables are tender and the fish is cooked through. Take off the heat and stir through the herbs, breaking up the fish slightly. Serve with couscous and steamed greens.

Fish Tagine 2

Original recipe from myWaitrose magazine, issue January 2014. Not available online.


Previously posted on this day:

== 2017 ==
* Eating my way through Malaysia: https://foodnotesdotblog.wordpress.com/2017/12/13/eating-my-way-through-malaysia/

Sea bass with potato and tomato bake

This is a very nice and light supper which I adapted from a recipe I found in the June edition of myWaitrose magazine. The original recipe uses Waitrose’s ready to cook sea bream instead of using sea bass, but the sea bass I saw in the fishmonger looked so good that I decided to use it instead. It worked really well and is perfect for a summer dinner.

Sea bass with potato and tomato bake

Serves 4 | Prepare 15 minutes | Cook 45 minutes | Gluten-free, Meat-free | Easy

20180618_1243322003671750915789967.jpg

You’ll need:
  • 550g new potatoes, sliced;
  • 6 tomatoes, sliced;
  • 2 garlic cloves, roughly chopped;
  • 1 tbsp olive oil;
  • 50ml dry white wine;
  • 4 sea bass fillets;
  • large knob butter;
  • 1/2 lemon, juiced.

To make the potato and tomato bake, preheat oven to 220C/200C fan/gas mark 7. Toss the sliced potatoes and tomatoes in a large bowl with the garlic and the oil and season. Arrange evenly in a baking tin, pour over the wine and bake for 35-45 minutes, until golden and cooked through.

For the fish, when the bake is almost ready, heat the butter in a large pan over a high heat. Season the fish, put into the pan skin-side down and cook for 3 minutes, until golden and crisp. Flip the fillets over and cook for 1 more minutes on the side. Pour over the lemon juice.

Serve the fillets along with the potato & tomato bake, and some green salad if you’d like.

Original recipe from myWaitrose magazine, issue June 2018, available here.