Haddock Tagine with Couscous
4 PEOPLE – 30 MINS
This easy haddock tagine is sure to be a family favourite. The spices, which are a classic combination, give a wonderful depth of flavour.
NUTRITION PER SERVING
kcal
320kcal
protein
35g
total fat
7g
saturates
1g
iron
3.0mg
carbs
40g
Ingredients
- 4 x 150g haddock fillets, skinned and boned
- 2 tablesp. olive oil
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 teasp. ground cumin
- 1 teasp. sweet paprika
- ½ teasp. ground coriander
- 1 teasp. turmeric
- 1 cinnamon stick
- 400g tin diced tomatoes
- 1 medium courgette, diced
- 200mls water
- Zest and juice of 1 lemon
- Handful coriander leaves, chopped
- Salt and freshly ground black pepper
- 250g couscous
- 250ml boiling water
Method
Cut fish fillets into 5cm pieces and set aside.
Heat a tablespoon of oil in a large, wide pan with a lid, over a medium heat. Add the onion and garlic and cook for 10 minutes or until the onion and garlic soften. Add the cumin, paprika, ground coriander and turmeric, stir well and cook for 1 minute. Add in the cinnamon stick, tomatoes, courgette and water and cook for 10 minutes. Then add the lemon zest, reserve the juice for the couscous, and half the chopped coriander. Taste and season with salt and pepper. Season the fish and then place fish in a single layer over mixture in pan. Cover and cook for 5 minutes.
Meanwhile, place the couscous in a heatproof bowl, add the lemon juice, the remaining tablespoon oil and 250ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.
Use a fork to separate the grains. Taste and season with salt and pepper. And stir through some of the remaining chopped coriander. Keep some to sprinkle over the tagine just before serving.
To serve: Spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the remaining coriander.
