An easy tagine where you make the sauce well in advance (even keep some in the deep freezer) and when you’re nearly ready for dinner, simply heat the sauce and cook the fish for a few minutes. It’s done. I was prompted to make this last weekend by the fact that Jimmy had fantastic large fillets of hapuka for sale.
- 600-800g firm fish fillets, skinned, boned and cut into large pieces – hapuka, monkfish, gurnard, blue cod
- 1 onion finely sliced
- 1 clove crushed garlic
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp turmeric
- 2 tsp grated fresh ginger
- A small pinch chili flakes (optional)
- 1 tin chopped tomatoes
- 200-300 ml fish stock
- Zest of a lemon
- Juice of ½ lemon
- 1 tsp honey
- Salt and pepper
- Finely chopped coriander and parsley
- Optional extras:
- Handful of green olives
- Pieces of preserved lemon (peel only)
- 1 tin chickpeas
Soften and lightly brown the onion in a pot in a little olive oil. Add the garlic and spices. Stir for a minute to release the spice aromas.
Add the tomatoes, ginger, honey, lemon juice and zest. Simmer for 30-45 minutes or until the sauce has reduced a bit and all the flavours have amalgamated. Taste and adjust the seasoning. If the sauce is too thick add more fish stock or water.
Add any of the optional extras just before you add the pieces of fish.
A few minutes before you wish to serve the dish add the pieces of fish and simmer until just cooked (will depend on the thickness of the fish). Alternatively transfer the sauce to a tagine or oven dish and nestle the fish in the sauce and cook in the oven or on the stove top.
Sprinkle with coriander and parsley and serve with couscous and a vegetable salad.