Moroccan fish tagine

There's plenty of spicy Moroccan flavour from harissa in this veg-packed fish supper.

Serves: 4

Preparation time:  20 minutes

Cooking time:  40 minutes

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You will need

  • 2 tablespoons olive oil by Sainsbury's
  • 1 onion, peeled and finely chopped
  • 3 tablespoons harissa by Sainsbury's
  • 600g sweet potatoes, peeled and cut into cubes
  • 2 x 390g cartons Sainsbury's chopped tomatoes in tomato juice
  • 410g tin Sainsbury's chickpeas in water, drained and rinsed
  • ½ x 31g pack fresh coriander, roughly chopped
  • 2 lemons, 1 juiced and 1 cut into wedges, to serve
  • 200g pack fine green beans by Sainsbury's
  • 4 frozen haddock fillets by Sainsbury's
  • 1 aubergine, thinly sliced
  • 210g pack garlic and parsley flatbread by Sainsbury's, to serve
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Recipe Information

Step by step guide to making Moroccan fish tagine

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook for 5 minutes. Add 2 tablespoons of the harissa and the sweet potatoes. Cook, stirring, for 10 minutes.
  3. Tip in the tomatoes, chickpeas, 200ml cold water and half of the coriander. Simmer for 15 minutes. Add the lemon juice and beans. Simmer for a further 5 minutes.
  4. Meanwhile, brush the frozen fish with the remaining harissa. Put on a large baking sheet with the aubergine, and drizzle over the remaining olive oil. Bake in the oven for 15 minutes until the fish is cooked through.
  5. Stir the aubergine into the tagine. Divide between bowls, top with the fish and garnish with the remaining coriander. Serve with the lemon wedges and flatbread.

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Nutritional information for Moroccan fish tagine

Nutritional information for Moroccan fish tagine

Nutrition type per serving
Calories 620 kcal
Total Fat 17.1g
Saturated Fat 3.1g
Salt 0.42g
Sugar 21.6g

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