This is another recipe from our favourite recipe book, Hamlyn Cookery School. If you want easy to follow recipes, get yourself a copy here.
We used monkfish for this dish but you can also use seabass or cod or any other firm fish. Serve your tagine with couscous and a slice of lemon.
- 750g skinned, firm white fish (try seabass, cod, or monkfish) – cut into large chunks, about 2 inches (5 cm) square, then season
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 5 pcs of cardamom pods
- 4 tbsp olive oil
- 2 small onions, slice thinly
- 2 garlic cloves, crushed
- 1/4 tsp ground turmeric
- 1 cinnamon stick
- 40g sultanas
- 25g pine nuts, lightly toasted
- 150 ml fish stock
- finely grated rind of 1 lemon
- 1 tbsp juice
- salt and pepper
- chopped parsley
- mortar and pestle
- Dutch oven or ovenproof casserole dish
- Preheated oven at 160˚C
What to do:
- Using a pestle and mortar to crush the cardamom pods and cumin and coriander seeds. Take out the cardamom husks, leaving the seeds.
- Heat the olive oil in a shallow frying pan and gently fry the onions until golden. Then add the garlic and spices and cook for another 2 mins.
- Add fish to the pan. Turn gently, making sure that they are coated with oil.
- Transfer the fish and onions to an ovenproof casserole dish. Scatter the sultanas and pine nuts.
- Add the stock, lemon rind, lemon juice to the frying pan and bring to the boil. Then pour the mixture around the fish, cover with a lid, and bake in the oven for 40 mins.
Dan ~ Best thing about this recipe, aside from the undeniable awesomeness of its flavour, is the way it looks. You’re really just throwing a bunch of stuff into a pot, but it looks like “proper” food without too much effort on the presentation front. There’s quite a bit of preparation (or maybe I’m just slow at crushing spices and things like that), but it’s well worth it, and very impressive for your guests…