
Fish tagine with lemon, artichokes and peppers
( SERVES 4 )

Ingredients
2 cloves | Garlic |
½ tsp | Turmeric |
1 tsp | Ground cumin |
1 tsp | Ground paprika |
¼ cup | Fresh coriander, or parsley, chopped |
2 | Lemons, grated zest and juice |
1 Tbsp | Olive oil |
750 g | White fish, such as cod or hapuka |
8 | Baby potatoes, halved |
1 | Red pepper, cut into chunks, with seeds removed |
400 g | Artichoke hearts, drained |
½ cup | Olives, green |
1 | Salt & freshly ground pepper |
1 cup | Fish stock |
Directions
- Process garlic, spices, coriander or parsley, lemon zest and juice together with 1 tablespoon of olive oil. Cut fish in large chunks and place in a ceramic dish. Smear with spice mixture and leave to marinate for 30 minutes.
- Cook potatoes in boiling, salted water for 5 minutes until half cooked. Place potatoes, red pepper, artichoke hearts and olives in the base of a tagine or casserole dish and pour over fish stock.
- Arrange pieces of marinated fish on top, with the 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.
Tip: A tagine is both the name of a stew-like dish and the specialised ooroccan cooking pot with a shallow base and a conical lid, in which the dish is cooked. Traditionally cooked over a charcoal brazier, the tagine can also be set over a low gas or electric element. A standard flameproof casserole dish makes a suitable substitute.
http://www.bite.co.nz/recipe/3963/Fish-tagine-with-lemon-artichokes-and-peppers/
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