This is a slightly adapted version of Jamie Oliver’s white fish tagine from his 2012 book ’15 minute meals’. There are so many recipes I love from this book, but this is a fantastic week night meal which I have been cooking recently for my boyfriend and I. We’ve been eating out so much over the past few months and I love to cook simple, healthy food when we’re at home.
The recipe serves 2-3
2 cloves garlic
1 handful mixed olives (I’ve used a punnet of Moroccan harissa olives from my Graze box)
2 tsp harissa
2 anchovy fillets
1 small preserved lemon (I’ve recently found them in Worcester Waitrose and The Deli, Pershore)
1 good pinch saffron
2-3 plaice fillets, skin off and pin boned (in the photo I’ve used 2 Basa fillets as couldn’t get plaice this week)
Optional: 1 tbsp. harissa, 4 tbsp. fat free natural yoghurt, coriander leaves
- Put 1/2 lemon and a pinch of salt in to a nice serving bowl with the couscous and 2 mugs of boiling water, then cover.
- Drizzle 2 tablespoons of olive oil into the roasting tray and squash the unpeeled garlic through the garlic crusher. Stir the olives harissa, anchovies and passata into the tray, and tear in the preserved lemon.
- Cover the saffron with a splash of boiling water. Season each fish fillet with salt and pepper, roll up and place in the sauce, then sprinkle the fish with the saffron.
- Scrunch up and wet a sheet of greaseproof paper, tuck it over the fish and leave to simmer fast until cooked through (roughly 8 minutes depending on how thickly rolled your fillets are).
- Fluff up the couscous and serve with the fish tagine.
- Optional: Sprinkle with coriander leaves and marble the harissa through the yoghurt.