Fragrant fish tagine

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 & FISH2 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 TAGINE2 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 8Preparation and cooking timesPrep 20 mins Cook 40 mins MethodTo 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. TryFreeze 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 SERVING282 kcalories, protein 24g, carbohydrate 24g, fat 11 g, saturated fat 2g, fibre 5g, sugar 7g, salt 2.76 g Ends