I’ve been meaning to share this recipe for a while but wanted to make sure I had the spices 100% right.
This is a lovely, summery dish which requires very little effort but you get maximum flavour from it. You can serve with cous cous, potatoes, crusty bread – whatever takes your fancy!
Note: I’m going to do the recipe with green beans but the second time I made it (and photos below) I didn’t put them in. You can serve with any green vegetables of your preference. Likewise, it would also work well with cod or any other white fish.
Serves 2 hungry people or 2 normal people plus a packed lunch for the next day!
- 1 tbsp olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 2 fillets of haddock (approx. 400g and the fresher the better), chopped into large chunks
- 1 lemon, sliced
- Handful of coriander, roughly chopped
- 100g trimmed beans
- 1 tin chopped tomatoes
- 200ml vegetable / chicken stock
- 1/2 tsp cumin
- 1/2 tsp chilli flakes
- 1/2 tsp ground coriander
- 1 tsp turmeric
Pre-heat oven to 180 degrees fan, 200 regular.
Heat your tagine pot (or an oven proof dish if you don’t have one) on the hob – really high – with a little drop of olive oil. When it’s super hot, pop the lemon slices on flat to burnish them a touch. Once they’re browned a little on each side remove from the dish, set aside and drop the heat down to low.
Add your olive oil and fry off the onions and garlic for 2-3 minutes.
Add the chopped tomatoes and stock and heat through – another 2 minutes.
Add your herbs and spices – cumin, ground coriander, turmeric and chilli flakes. Simmer for 5 minutes.
Add your haddock pieces and simmer for a further few minutes, add the green beans, coriander and place the lemons around the edge.
Pop the lid on the dish and put in the oven.
Cook for 15 minutes. Take off the lid and enjoy the aroma that escapes. Serve immediately.
Let me know what you think!
💛 the wee food blogger