HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Tomato And Fish Tagine
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Spiced Tomato and Fish Tagine

Spiced Tomato and Fish Tagine

with Lemon Couscous

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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.

Tags:HealthyLactose FreeSeafood First
Allergens:CelerySulphitesCereals containing glutenFish

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 cup(s)

Red Onion

2 unit(s)

Garlic Clove

2 tsp

Tomato Puree

½ tbsp

Cumin

½ tbsp

Ground Coriander

½ tbsp

Ground Turmeric

½ tsp

Chilli Flakes

1 tin(s)

Chopped Tomatoes

¼ cup(s)

Raisins

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ unit(s)

Lemon

¾ cup(s)

Couscous

(ContainsCereals containing gluten)

2 unit(s)

Tilapia Fillet

(ContainsFish)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2012.5040000000001 kJ
Energy (kcal)481 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate79 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Bowl
Grater
Lid
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

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.

6

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.

7

Fluff up the couscous with a fork and serve topped with the tilapia and the tagine sauce. Enjoy!