Fish Tagine – perfect with Chardonnay

We adore fish and eat it regularly, but sometimes it’s great to have a recipe that doesn’t require standing over a hot frypan. Tina Duncan shared this delicious Fish Tagine recipe with us at The Food Show and it paired perfectly with our Chardonnay!

Ingredients
600g firm white fish fillets
Use any firm white fish such as monkfish or hāpuku

Marinade
2 Tbsp olive oil
1/2 tsp tumeric
1/2 tsp ground cinnamon
2 tsp ground cumin
1 lemon, juiced
2 cloves garlic, crushed
1 tsp salt

Tagine
2 Tbsp olive oil
4 cloves garlic, finely chopped
1 red onion, sliced
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
1 x 400g can chopped tomatoes
500g kumara, peeled and cubed
1/2 cup fish stock
100g green olives
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup coriander leaves
lemon for garnish

Method
1. Combine the marinade ingredients in a mortar and pestle or mini-processor. Massage into fish fillets. Chill for 1 hour.
2. For the tagine, heat olive oil and sauté garlic and red onion in a casserole or pan with a lid.
3. Add capsicums, tomatoes, kumara, stock and cover. Simmer gently for 5-6 minutes until the kumara is tender.
4. Bury the fish fillets in the vegetable mix, add olives, salt and pepper.
5. Cover and gently cook until the fish is cooked through – approximately 10 minutes depending on the thickness of the fish.
6. Sprinkle coriander and serve with lemon wedges.

Cooking Tip: If you don’t have time to rest the fish in the spice rub, just proceed without resting time. The result will still be good and the dish will be done and ready to eat in 20 minutes.

Recipe courtesy of Tina Duncan and The Food Show