Mohamed Shili This Jamie Oliver Moroccan Fish Tagine is Really One of the Best Fish Tagines Ever. This Jamie Oliver Moroccan Fish Tagine is made with white fish fillets, cherry tomatoes, asparagus, and rose harissa. Serve it with fluffy couscous and a dollop of natural yogurt mixed with some remaining harissa for an extra kick.
This recipe is taken from Jamie Oliver’s “7 Ways” cookbook under the name “Quickest White Fish Tagine.”
Jamie Oliver Moroccan Fish Tagine Ingredients
- 2 fillets of white fish (150g each, skin off, no bones)
- 150g couscous
- 4 garlic cloves
- 1 tablespoon olive oil
- 250g cherry tomatoes (mixed colors)
- 250g asparagus
- 2 teaspoons rose harissa (heaped)
- 1 lemon
- 2 tablespoons natural yogurt
How To Make Jamie Oliver Moroccan Fish Tagine
- Prep the Couscous: Put the couscous in a bowl. Add a pinch of salt and pepper. Pour boiling water just enough to cover it. Then, cover the bowl.
- Cook Garlic and Tomatoes: Peel and slice garlic. Heat olive oil in a shallow pan. Add garlic and halved cherry tomatoes. Stir.
- Add Asparagus: Break off the hard ends of asparagus and chop the rest. Add to the pan. Season with salt and pepper.
- Season the Fish: Rub most of the harissa on the fish. Place the fish on top of the veggies in the pan. Grate lemon zest and squeeze half the lemon juice over it. Add 150ml water.
- Cook and Serve: Cover the pan and cook for 5 minutes or until the fish is done. Fluff up the couscous. Mix the remaining harissa with yogurt and spoon it over the fish and couscous. Serve with lemon wedges for extra flavor.
Which Fish Are Best For Tagines
According to Jamie Oliver, the best fish to make fish tagine is white fish fillets, skin off and pin-boned, from sustainable sources. This is because white fish hold their shape well during the quick cooking process.
What To Serve With Fish Tagine
Serve this jamie oliver moroccan fish tagine with Brandy Butter, Sauce Vierge or Broccoli And Stilton Soup.
How To Store Moroccan Fish Tagine
To store leftover Moroccan fish tagine, place it in an airtight container and refrigerate for up to 2 days. Make sure to separate the couscous and the fish mixture to maintain their textures.
How To Reheat Leftovers
To reheat leftover fish tagine, place it in a microwave-safe dish and microwave on medium power for 2-3 minutes, checking halfway to ensure even heating.
Try More Recipes:
- Jamie Oliver Brussel Sprout Soup
- Jamie Oliver Fish Stew 15 Minute Meals
- Jamie Oliver Roasted Pumpkin Soup
- Jamie Oliver Sweet Potato Fritters
- Jamie Oliver Gazpacho Recipe
Jamie Oliver Moroccan Fish Tagine
Description
This Jamie Oliver Moroccan Fish Tagine is Really One of the Best Fish Tagines Ever. This Jamie Oliver Moroccan Fish Tagine is made with white fish fillets, cherry tomatoes, asparagus, and rose harissa. Serve it with fluffy couscous and a dollop of natural yogurt mixed with some remaining harissa for an extra kick.
Jamie Oliver Moroccan Fish Tagine Ingredients
How To Make Jamie Oliver Moroccan Fish Tagine
- Put the couscous in a bowl. Add a pinch of salt and pepper. Pour boiling water just enough to cover it. Then, cover the bowl.
- Peel and slice garlic. Heat olive oil in a shallow pan. Add garlic and halved cherry tomatoes. Stir.
- Break off the hard ends of asparagus and chop the rest. Add to the pan. Season with salt and pepper.
- Rub most of the harissa on the fish. Place the fish on top of the veggies in the pan. Grate lemon zest and squeeze half the lemon juice over it. Add 150ml water.
- Cover the pan and cook for 5 minutes or until the fish is done. Fluff up the couscous. Mix the remaining harissa with yogurt and spoon it over the fish and couscous. Serve with lemon wedges for extra flavor.
