Spiced Fish Tagine

Unable to load

16 Ingredients

Number of servings

3 cloves garlic, peeled
1teaspoons ground cumin
1teaspoons ground paprika
1 pinch turmeric
1 lemon, juice only
1 large handful coriander, chopped
1 handful flat leaf parsley, chopped
2tablespoons olive oil
2 halibut steaks, about 225 g each
200grams new potatoes, halved
1 Green capsicum, sliced
200grams cherry tomatoes, halved
75grams pitted black olives
1/3 cup water
1 pinch salt
1 pinch pepper

Method

Step 1 of 3

Use a pestle and mortar to crush 2 of the garlic cloves and pound together with the spices, lemon juice, most of the coriander, the parsley and 1 tablespoon of the oil until you have a paste. Alternatively, use a small food processor. Rub most of the paste all over the halibut steaks, season and leave to marinate.

Step 2 of 3

Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes, then drain. Meanwhile, heat a saucepan, add the remaining oil and garlic clove, sliced, and cook for a couple of seconds. Add the green capsicum and cook for 2 minutes. Stir in the tomatoes, olives and remaining spice paste and cook until the tomatoes start to soften.

Step 3 of 3

Place the potatoes in a tagine or deep frying pan with a lid. Scatter over half the tomato mixture, then add the fish. Spoon the remaining tomato mixture on top, then drizzle over the measurement water. Cover and cook for 10-15 minutes until the fish is cooked through. Serve with couscous or crusty bread.