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Neil Perry

Fish Tagine

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It's simple to cook this classic at home.

Serves 4

Ingredients

  • Olive oil for cooking
  • 4 pieces 200g snappers
  • 4 tablespoons + 2 tablespoons chermoula*
  • 12 cherry tomatoes in half
  • 2 red capsicums roasted, peeled and sliced in strips
  • 1 large sweet potato peeled, diced and steamed
  • 4 fresh dates peeled and de-seeded
  • 1 small handful black olive
  • 400 ml chicken stock
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Method

  1. Heat a little olive oil in a deep frying pan.
  2. Wipe one side of the snapper pieces with the 4 Tablespoons chermoula and place into the pan.
  3. Allow to colour for a minute then add the cherry tomatoes, red capsicum, sweet potato, dates, olives, stock and extra chermoula.
  4. Cook out for about 5 minutes or until fish just begins to flake.
  5. Serve into a bowl. Great served with couscous and harissa.
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Notes & Tips

*For the chermoula recipe, click here

Recipe Rating

5

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What do you think?

 
  • Al
    February 2010

    Awesome recipe! Did it with Mahi Mahi, and no need for an actual tagine!

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  • Myrabelle
    September 2009

    What a fantastic recipe! My hubby caught 7 luderick yesterday and I made this dish. I grilled the fish with chermoula paste and put this on top of the fish, instead of cooking together. Delish!! Next time I'll add grilled eggplant to give it a tart taste =)

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