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| Photo: Fish tagine with couscous recipe |
Unlock exotic aromas and fabulous flavours with this tantalising seafood tagine.
To Prep 0:15
To Cook 0:13
INGREDIENTS 14
DIFFICULTY EASY
SERVINGS 4
Ingredients
1 lemon
700g firm white fish fillets
2 tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 400g can diced tomatoes
2 tablespoons coarsely chopped fresh flat-leaf parsley
80g (1/2 cup) pitted black olives, halved
240g (1 1/4 cups) couscous
375ml (1 1/2 cups) boiling water
Salt & freshly ground black pepper
1/4 cup loosely packed fresh coriander leaves
Method
Step 1 Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tablespoons.
Step 2 Cut fish fillets into 5cm pieces and set aside.
Step 3 Heat the oil in a large, deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion softens. Add the cumin and paprika, and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, bring to the boil, then reduce heat to medium. Remove half of the mixture. Place fish in a single layer over mixture in pan and evenly spoon over remaining mixture. Cover and cook for 4 minutes.
Step 4 Gently stir in the parsley, olives and reserved lemon juice. Cook, uncovered, for 3 minutes or until the fish flakes when tested with a fork.
Step 5 Meanwhile, place couscous in a heatproof bowl and pour boiling water over, stirring. Cover and set aside for 3 minutes or until liquid is absorbed. Use a fork to separate the grains. Taste and season with salt and pepper.
Step 6 To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.
Nutrition
Energy 2110kJ
Fat saturated 3.00g
Fat Total 16.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 49.00g
Dietary Fibre g
Protein 36.00g
Cholesterol mg
Sodium 358.51mg
All nutrition values are per serve.
Australian Good Taste - August 2001 , Page 59
Recipe by Janelle Bloom
Photography by Mark O'Meara & John Paul Urizar
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