Fish Tagine with Preserved Lemon (Morocco)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 340g per person. Country of origin: Morocco. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 98 kcal
- Protein
- 11.5 g
- Carbohydrate
- 10 g
- of which sugars
- 4 g
- Fat
- 2 g
- of which saturates
- 0.35 g
- Fibre
- 2.8 g
- Salt
- 0.78 g
Ingredients
- 650g firm white fish fillets, cut into large pieces
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 400g chopped tomatoes
- 1 preserved lemon, flesh removed and rind sliced
- 300g carrots, sliced
- Small handful coriander, chopped
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Cook the onion, garlic, spices, tomatoes, preserved lemon, and carrots until the sauce smells fragrant.
Add the fish pieces and simmer gently for 8-10 minutes, taking care not to break them up.
Scatter over coriander and serve with steamed couscous or rice if wanted.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
I appreciated the nutrition estimate on Fish Tagine with Preserved Lemon (Morocco) because it made the recipe easier to compare with richer meals later in the week.
Jim McClureFish Tagine with Preserved Lemon (Morocco) was easy to imagine cooking after a trip or holiday meal. The instructions kept the dish simple and bright.
Robin MastersThe seasoning in Fish Tagine with Preserved Lemon (Morocco) felt clear and confident, especially for a low saturated fat fish dish. It still had enough personality to feel special.
Marcia Campbell