Spiced Tomato and Fish Tagine
with Lemon Couscous
Doesn’t Summer make you yearn for a mellow seaside and some freshly caught fish? Well, we’re all out of seasides, but we do have this incredible Tilapia from our lovely fish monger. This fish tagine is perfectly spiced with tumeric, coriander, cumin AND raisins for a dash of sweetness. Serve it on a bed of lemon-y cous cous. If you fancy some wine, it goes perfectly with a Beaujolais.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Red Onion
2
Garlic Clove
2
Tomato Puree
½
Cumin
½
Ground Coriander
½
Ground Turmeric
½
Chilli Flakes
1
Chopped Tomatoes
¼
Raisins
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
½
Lemon
¾
Couscous
(Contains Cereals containing gluten May contain Soya)
2
Tilapia Fillet
(Contains Fish)
Nutritional information
Utensils
Instructions
Peel the onion, slice in half through the root and then thinly cut widthways into half moon shapes. Peel and finely chop the garlic. Add a tbsp of oil to a non-stick pan on low heat. Cook the onion for 5 mins until it’s soft then add the garlic and cook for a further 5 mins.
Add the tomato purée, cumin, coriander and turmeric to the pan, mix together with the softened onions and cook for another minute. Add as much chilli flakes as you dare. Tip: Go careful on the chilli flakes, they’re spicy!
Add the tinned tomatoes, raisins and ½ the stock pot. Refill the tomato tin halfway with water, swirl it around and add it to the pan. If you happen to have any sugar, you can add a pinch to lift the flavour of the tomatoes even more.
Add a tsp of sugar (if you have some), a good pinch of salt and some pepper to the mixture and allow to bubble away uncovered on a low heat for 15 mins. Stir occasionally to stop it sticking.
Boil 300ml of water and grate in the zest of half a lemon. Next, stir in the remaining stock and squeeze in the juice of half a lemon. Put your couscous in a bowl, pour over the stock, cover with a tight lid and leave for 10 mins.
Once the tagine sauce is a lovely thick consistency, add a little more salt and pepper (to taste). Slice the tilapia fillets in half lengthways and then slice each half widthways into 5 chunks. Add the tilapia chunks and gently cover in sauce. Keep the temperature low, put a lid on the pan and allow to cook for a further 5 mins until the fish is cooked through.
Fluff up the couscous with a fork and serve topped with the tilapia and the tagine sauce. Enjoy!
