Fish tagine with lemon, artichokes and peppers
A simple, easy and cost effective mid-week meal.
|1 tsp||Ground cumin|
|1 tsp||Ground paprika|
|¼ cup||Coriander, fresh or parsley, chopped|
|1 Tbsp||Olive oil|
|2||Lemons, grated rind and juice|
|750 g||White fish, such as, cod or hapuka|
|8||Baby potatoes, halved|
|1||Red pepper, seeds removed and chopped|
|400 g||Artichoke hearts, drained|
|½ cup||Olives, green|
|1 cup||Fish stock|
|1 to taste||Salt & freshly ground pepper|
- Process garlic, spices, coriander or parsley, lemon zest and juice together with 1 tbsp of olive oil. Cut fish into large chunks, smear with spice mixture and marinate for 30 minutes.
- Cook potatoes in boiling, salted water until half cooked. Place potatoes, red pepper, artichoke hearts and olives in the base of a casserole dish and pour over fish stock.
- Arrange pieces of marinated fish on top and pour over marinade juices. Sprinkle with salt and pepper and drizzle with a tablespoon of olive oil. Bring to the boil, then turn down heat, cover and simmer very gently for 15 minutes. Serve immediately.