SW recipe: Lemon fish Tagine


  • For The Marinade:
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 4 tbsp lemon juice
  • 2 large garlic cloves, peeled
  • 1 small bunch of fresh coriander
  • 1 tsp salt

For The Tagine:

  • 4 x 150g skinless cod fillets
  • 4 garlic cloves, peeled and chopped
  • 3 yellow peppers, deseeded and sliced
  • 200g cubed butternut squash
  • 6 ripe plum tomatoes, roughly chopped
  • 100ml vegetable stock
  • Salt and freshly ground black pepper
  • 2 tbsp roughly chopped preserved lemon
  • Chopped fresh coriander, to garnish


  • Blend the marinade ingredients in a food processor or grind in a mortar and pestle until smooth. Rub half of the mixture over the fish fillets, cover and chill for 45-60 minutes.
  • Place a shallow casserole dish over a low heat and add the garlic, peppers, butternut squash and tomatoes. Stir-fry for 2-3 minutes.
  • Stir in the remaining marinade and the vegetable stock and bring to the boil. Season well, cover with a lid and cook for 12-15 minutes.
  • Place the fish fillets on top of the vegetables in the casserole and add the preserved lemon. Cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through and flakes easily.
  • Garnish with chopped coriander before serving.

credits: goodtoknow.co.uk

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