Quick Fish Tagine with Chermoula
Ingredients
The chermoula
-
½
cup
chermoula
-
2
tablespoons
olive oil
-
4
small
preserved lemons
The vegetables
-
2
medium
courgettes
-
2
medium
bell peppers
The fish and couscous
-
2
fillets
fish (such as sea bream or sea bass)
-
80
g
couscous
Seasoning
-
to taste
salt
-
for garnish
coriander
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the chermoula and coat the fish fillets with half of it, then refrigerate.
- Place the sliced vegetables in a baking dish and cover with the remaining chermoula.
- Bake the vegetables for about 12 minutes until they are half cooked.
- Add the fish fillets on top of the vegetables and bake for an additional 8 to 10 minutes.
- Prepare the couscous according to package instructions or by covering it with boiling water and letting it sit for 7 minutes.
- Serve the fish and vegetables over the couscous, garnished with preserved lemons and coriander.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
200mg
Cholesterol
50mg
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