White Fish Tagine
White Fish Tagine



  • 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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