Fast Fish Tagine Recipe

Name: Fast Fish Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 None sea bass fillets, skin-on, halved widthwise; 2 tbsp chermoula or Moroccan spice mix; 2 tbsp olive oil; 1 None large Spanish onion, sliced thinly; 3 cloves garlic, minced; 1 None medium lemon, sliced thinly; 3 oz pitted green olives; 1 cup salt-reduced chicken stock; 1 tsp sugar; 2 tbsp coarsely chopped fresh cilantro leaves; -1 None Cilantro Couscous; 7 oz couscous; 1/2 cup fresh cilantro leaves

Servings: persons

4 None sea bass fillets, skin-on, halved widthwise
2 tbsp chermoula or Moroccan spice mix
2 tbsp olive oil
1 None large Spanish onion, sliced thinly
3 cloves garlic, minced
1 None medium lemon, sliced thinly
3 oz pitted green olives
1 cup salt-reduced chicken stock
1 tsp sugar
2 tbsp coarsely chopped fresh cilantro leaves
-1 None Cilantro Couscous
7 oz couscous
1/2 cup fresh cilantro leaves

1
Preheat oven to 400u00b0F.
2
Toss fish with chermoula to coat. Set aside to marinate.
3
Heat 1 tbsp oil in a large Dutch oven over medium heat. Cook onion and garlic, stirring, for 5 mins, or until softened. Remove from pan.
4
Add remaining oil to pan. Working in batches, cook fish for 1 min per side, or until browned. Remove from pan.
5
Return onion mixture to pan along with lemon slices, olives, chicken stock and sugar. Bring to a boil then transfer pan to oven. Bake for 10 mins, or until fish is just cooked through. Remove from oven and sprinkle with chopped cilantro.
6
Meanwhile, to make the cilantro couscous, combine couscous and 1 cup boiling water in a medium heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing with a fork occasionally. Stir in cilantro.
7
Serve fish tagine with couscous.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 None sea bass fillets, skin-on, halved widthwise, 2 tbsp chermoula or Moroccan spice mix, 2 tbsp olive oil, 1 None large Spanish onion, sliced thinly, and more.

Yes, Fast Fish Tagine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fast Fish Tagine

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