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  • Recipes
  • Aromatic Fish and Pea Tagine
Aromatic Fish and Pea Tagine

By OcadoLife
Pop this high-protein Aromatic Fish and Pea Tagine on your midweek menu to freshen things up. Food writer, chef and supper club host Rosie Kellett has used budget-friendly basa – a great-value white fish – and paired it…
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Time and servings

Total time
Serves 4534 kcal/serving
Prep time
Cooking time

Ingredients

10 total
  • 1 tbsp olive oil
  • 2 tbsp tagine paste
  • 2 onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 (500g) pack passata
  • 1 vegetable stock cube
  • 300g frozen garden peas
  • 1 (250g) pack basa fillets, each cut into 3 pieces
  • 300g couscous
  • ½ (30g) pack flat-leaf parsley, roughly chopped

Method

5 steps

  1. Step 1

    Place a large pan over high heat. Add the oil, tagine paste, onion, garlic, plus a good grind of black pepper; season with salt to taste. Cook for 5 mins, stirring now and then, until the onion and garlic have softened but not yet coloured.

  2. Step 2

    Add the passata and stock cube with 220ml water; bring to the boil. Reduce to a simmer and cook for 15 mins, stirring occasionally.

  3. Step 3

    Meanwhile, cook the couscous as per pack instructions.

  4. Step 4

    Stir in the peas, then dot over the fish. Cover and cook for 5 mins or until the fish is opaque; season.

  5. Step 5

    Plate up the tagine on a bed of couscous; scatter over the parsley. Chill tagine leftovers in an airtight container for 1 day maximum.