Dinner · African
Moroccan fish tagine
White fish simmered with tomatoes, peppers and preserved lemon spices.
- Serves
- 2
- Prep
- 12 min
- Cook
- 25 min
- Total
- 37 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g white fish fillet, cut into chunks
- 1 tbsp olive oil
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 300 g canned diced tomatoes
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the olive oil in a skillet and cook the onion and bell pepper until softened.
Add the garlic, cumin and paprika, and cook for 1 minute.
Stir in the diced tomatoes and simmer for 10 minutes.
Nestle the fish into the sauce, cover and simmer for 8 minutes, until it flakes easily.
Season with salt and scatter with cilantro.