candids by Jo » a lifestyle blog that centers on food, travel and leading a creative life.

Flavorful find: lemon fish tagine

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.

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ISO 125 | f5.0 | 1/60 sec | 64mm

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.

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ISO 125 | f4.5 | 1/60 sec | 85mm

Serves 4

Ingredients:
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

Directions:
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

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  • I love fish tagines, and this looks a super recipe to try. Nice and light, just what I need after stuffing my face at FBC! So great to meet you Jo. I hope we get a chance to talk more next time. If you run any photography classes for the terrified I would be interested to know. Lovely blog!ReplyCancel

  • Jacqueline @How to be a Gourmand

    Oh Jo, thanks for the quick turnaround. I hope you didn’t feel under pressure to make this – I feel really guilty. What a beautiful and healthy recipe – just looking at it and the ingredients has made me feel a lot better. I love the fact it has preserved lemon in it as well.
    I shall let you know as soon as I make it! Thanks again xReplyCancel

    • Haha, don’t feel guilty! I really trying hard to stick to my 3 posts/week. 🙂 Definitely let me know how yours turns out!ReplyCancel

  • Beautifully captured, Jo. Thanks for the inspiration to make a tagine. Haven’t used mine since I removed poultry from my diet a couple of years ago. I envision fish tagine in the cold days ahead!ReplyCancel

  • […] I’ve been a bit dependent on it ever since Autumn set in (case in point, I’ve made this once a week over the last three weeks) and the BF had to draw a line.  I managed to squeak one […]ReplyCancel

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