Aromatic Fish and Pea Tagine
By OcadoLife
Published on 16 September 2025
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 with a ready-made Moroccan spice paste, which packs a vibrant flavour punch in minimal time. This is a high-protein recipe.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.