Tagine of Snapper
Ben O'DonoghueIngredients:
Serves 4
- 1x plate size pink snapper or sea bream filleted but keeping the head and tail attached.
Paste
- 4-5 coriander roots washed / tops reserved for garnish
- 2 garlic cloves
- Salt
- 1-2 pinches of saffron
- 400g chopped and peeled tomato
- 1 preserved lemon skin only finely diced
- 1 teaspoon cumin
- 1 glass white wine
- Juice of one lemon
- 1 teaspoon fresh ginger fresh
- 1 cup chickpeas tinned
- 2 tablespoons of olive oil
- ½ cup crispy fried onions
Method:
- Ask your fishmonger to gut, scale and fillet your fish but to leave the head and tail attached so as to just remove the spine and pin bones!
- In a mortar and pestle pound the garlic, coriander root, cumin and ginger with a little salt to a fine paste. Then add the tomato, lime juice and preserved lime zest and white wine.
- Pour this over your fish and allow it to marinate for ten minutes. In a tagine or heavy saucepan warm the olive oil. Add the fish and marinade as well as the chickpeas. Bring to a simmer and cook for about 10-15 minutes continually spooning the sauce over the fish. You may need to turn the fish half way through.
- Correct the seasoning, and garnish with the remaining chopped coriander tops and the fried onions.
Similar Recipes
Summer Snapper Spaghetti
Summer Snapper SpaghettiA bright, seaside-inspired pasta bursting with tender snapper, garlicky chilli heat, briny anchovies, and zingy capers. Tossed with spaghetti in a light white wine and lemon sauce, it’s fresh, vibrant, and perfect for a sun-soaked lunch or...
Miso Soup
Miso SoupA delicate, umami-packed Japanese classic with silky tofu, tender wakame, and fragrant spring onions in a comforting miso and dashi broth. Perfect as a light starter or soothing bowl anytime. Miso Soup A light, umami-rich Japanese soup made with dashi...
Chicken and Prawn Laksa
Chicken and Prawn LaksaDive into a bowl of rich, fragrant Malaysian-inspired goodness. Silky coconut-spiced broth, tender poached chicken, succulent prawns, tofu puffs, and fresh herbs come together with noodles for a soul-satisfying, aromatic feast. Topped with crisp...
French Peas
French PeasSweet, tender peas meet crispy bacon, fragrant mint, and creamy crumbled goat cheese in this vibrant, quick-to-cook dish. Perfect as a light midweek main or a refined entrée, it’s a brilliant balance of freshness, richness, and irresistible comfort. Serve...
Yoghurt Flatbreads
Yoghurt FlatbreadsSoft, pillowy, and lightly nutty from a sprinkle of sesame seeds, these easy flatbreads are the ultimate companion to curries, dips, or anything you want to scoop and savour. Made with just Greek yoghurt and self-raising flour, they come together in...
Root Vegetable Chips with Parmesan
Root Vegetable Chips with ParmesanCrispy, golden, and irresistibly savoury—these rustic root vegetable chips are a wholesome take on your classic fry. Made with parsnip, turnip, and swede, each batch is pan-fried to crunchy perfection and finished with a generous...
