If you have a copy of the September issue of delicious. magazine (UK version) on hand, flip to page 96 to discover a healthy and flavorful find, a recipe for lemon fish tagine. Fret not if you are sans magazine, I’ve included the recipe below.
Having just spent the last few weeks feasting on comfort foods I needed a mini-detox. Not the kind where I go on liquids for two weeks (the horror) but one that makes me feel a little lighter without sacrificing substance. As I was flipping through my copy of delicious. magazine – photostalking as foodtographers do – the lemon fish tagine caught my eye.
With seemingly simple ingredients the recipe looked like it had good potential to satisfy… I wasn’t disappointed in the least. It tasted light, fresh and packed full of flavor. Do give it a whirl and taste for yourself.
4 x 150g sustainable skinless cod fillets
4 garlic cloves, chopped
3 yellow peppers, sliced
200g peeled butternut squash, cubed
6 ripe plum tomatoes, roughly chopped
100ml vegetable stock
2 tbsp preserved lemon, roughly chopped
fresh coriander, chopped
For the marinade:
2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
4 tbsp lemon juice
2 large garlic cloves
small bunch of fresh coriander
1 tsp salt
1. Blend the marinade ingredients in a food processor (or grind in a pestle and mortar) until smooth. Rub half the mixture over the fish fillets, cover, then chill for 45-60 minutes.
2. Put a shallow casserole over a low heat, then add the chopped garlic, peppers, squash and tomatoes. Stir-fry for 2 to 3 minutes.
3. Stir in the remaining marinade and the vegetable stock, then bring to a boil. Season with salt & pepper to taste, cover with a lid, then cook for 12-15 minutes.
4. Place the fish fillets on top of the vegetables in the casserole and add the preserved lemon. Cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through and flakes easily.
5. Garnish with coriander to serve.
Nutrition per serving: 205 kcals, 2.7g fat (0.4g saturated), 31.8g protein, 16.6g carbs (12.7g sugars), 1.5g salt, 5.9g fiber