Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Moroccan fish tagine
Friends over for supper? This lightly spiced Moroccan fish tagine is sure to impress
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Ready in 1 hour
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Cooking time 40 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 -3 tbsp harissa paste
- 600 g sweet potatoes, peeled and cut into cubes
- 2 x 390g cartons chopped tomatoes in tomato juice
- 410 g tin chickpeas in water, drained and rinsed
- 2 tbsp chopped coriander
- 2 lemons: 1 juiced, 1 cut into wedges
- 200 g fine green beans
- 4 frozen haddock fillets
- 1 aubergine, thinly sliced
- 4 readymade flatbreads, to serve
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook for 5 minutes. Add half the harissa paste and the sweet potatoes. Cook, stirring, for 10 minutes.
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2
Tip in the tomatoes, chickpeas, 200ml cold water and half of the coriander. Simmer for 15 minutes. Add the lemon juice and beans. Simmer for a further 5 minutes.
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3
Meanwhile, brush the frozen fish with the remaining harissa paste. Put on a large baking sheet with the aubergine, and drizzle over the remaining olive oil. Bake for 15 minutes until the fish is cooked through.
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4
Stir the aubergine into the tagine. Divide between bowls, top with the fish and garnish with the remaining coriander. Serve with the lemon wedges and flatbreads.
