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Aromatic Fish and Pea Tagine

Aromatic Fish and Pea Tagine

By OcadoLifePublished on 16 September 2025Pop 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 with a ready-made Moroccan spice paste, which packs a vibrant flavour punch in minimal time. This is a high-protein recipe.
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Time and servings

35 minsTotal time
Serves 4534 kcal/serving
10 minsPrep time
25 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • Step 3

    Meanwhile, cook the couscous as per pack instructions.

  • Step 4

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

  • 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.