A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat.

Ingredients

FOR THE CHERMOULA & FISH
2 tbsp olive oil                                          
4 garlic cloves , roughly chopped              
4 tsp ground cumin
2 tsp paprika
bunch coriander , chopped
1 tsp salt
juice and zest 1 lemon
8 x 100g skinless tilapia fillets

FOR THE TAGINE
2 tbsp olive oil
2 large onions , halved and thinly sliced
2 garlic cloves , sliced
2 tsp ground cumin
2 tsp paprika
3 x 400g cans chopped tomatoes
500ml fish stock
175g pimento-stuffed olives
4 green peppers , quartered, deseeded and sliced
500g bag baby new potatoes , halved lengthways

Serves 8
Preparation and cooking times
Prep 20 mins
Cook 40 mins

Method
To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth.

Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.

Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 minutes. Add the cumin and paprika and cook for 2 minutes more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 minutes.

Stir in the peppers and potatoes, cover and simmer for 15 minutes until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.

Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 minutes until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

Try
Freeze your tagine in small batches
For more flexibility, pack in portions of two. Wrap the uncooked fish and tagine separately in freezer bags, getting rid of as much air from the bags as you can. Will freeze for up to 1 month.

Thaw both completely in the fridge and then reheat the tagine in a pan until piping hot. Cook the thawed fish on top for 4-6 minutes.

PER SERVING
282 kcalories, protein 24g, carbohydrate 24g, fat 11 g, saturated fat 2g, fibre 5g, sugar 7g, salt 2.76 g

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