White Fish Tagine

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White Fish Tagine

White Fish Tagine

Ingredients
Method

Ingredients

Method

4 garlic cloves, sliced
Olive oil
250g cherry tomatoes, halved
250g asparagus, chopped
2 tsp rose harissa paste
2 x 150g firm white fish fillets, skin removed
1 lemon, zest and juice
2 tbsp Greek yoghurt
150g couscous, cooked to serve

Place the garlic slices into a casserole with 1 tbsp of oil. Add the tomatoes and asparagus and season well, and cook for a few mins to soften.
Meanwhile, rub the fish with the harissa and sit the fillets on top of the vegetables. Sprinkle over the lemon zest and squeeze in half of the juice, then add 140ml of water, cover, and cook for 5 mins or until the fish is flaky. Serve with couscous and a dollop of yoghurt mixed with harissa.

15 mins

2 serving

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