Fish Tagine

Name: Fish Tagine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 fillets (500g) Snapper; 1 tin (400g) Tomatoes; 2 tins, drained (400g) Chickpeas; 1 tsp (4g) Ground Turmeric; 1 1/2 tbsp (25g) Olive Oil; a handful (15g) Coriander

Recipes · Dinner · Recipe, Typed Supps

A North African braise where the fish goes in at the very end and poaches in the sauce.

Allergens and patterns

Contains fish. Fits: Pescatarian, Kosher, Gluten-free.

Ingredients

4 fillets (500g) Snapper — A firm white fish that holds together in a braise where a softer one would fall apart.
1 tin (400g) Tomatoes — The braising liquid, reduced before the fish goes anywhere near it.
2 tins, drained (400g) Chickpeas — Fibre and plant protein, and they soak up the spice.
1 tsp (4g) Ground Turmeric — Colour and earthiness. Its curcumin absorbs better with the oil and a grind of pepper.
1 1/2 tbsp (25g) Olive Oil — Fries the spices at the start, which is when they give up their flavour.
a handful (15g) Coriander — Stirred through at the end.

Nutrition per serving

Calories: 321 kcal
Protein: 33.7g
Carbohydrate: 17.5g
of which sugars: 3.4g
Fat: 9.9g
of which saturated: 1.6g
Fibre: 9.1g
Sodium: 90mg

Method

Fry the onion and spices in the oil until fragrant, about five minutes.
Add the tomatoes and chickpeas and simmer 20 minutes until thick.
Lay the fish on top, cover, and poach for 8-10 minutes.
Finish with coriander and lemon.