We got a tagine a few weeks ago and keep promising ourselves to use it. The opportunity presented itself this weekend and we used it to cook a fish meal. I think I will grow to loving the tagine as it fits perfectly into my cooking method of throwing everything in one pot and placing it in the oven. We served the fish with a spicy rice to balance the sweetness of the dish but you could also serve with a couscous. The fish was flavoursome and juicy. I am looking forward to making it again.
Don’t fear, if you don’t have a tagine you can still make this dish by using an ovenproof casserole dish instead.
You will need:
700g cod back loin, cut into 5cm chunks
1/2 tsp cumin seeds
1/2 tsp coriander seeds
6 cardamon pods
2 small onions, sliced
2 garlic cloves
1/4 tsp ground turmeric
40 g rasins
30 g pine nuts, lightly toasted
150 ml fish stock
Zest and juice of 1 lemon
(1) Preheat your oven to 140 °C (fan assisted)
(2) Crush the coriander seeds, cardamon pods and cumin using a pestle and mortar. Discard the cardamom pods, leaving the seeds.
(3) Season the cod chunks with salt and pepper.
(4) Heat oil in a large frying pan and fry the onions for around 7-8 minutes until golden
(5) Add the crushed spices, garlic, cinnamon and turmeric. Fry and stir for around 2 minutes.
(6) Add the cod pieces and make sure they are coated in the oil from the frying pan.
(7) Transfer the cod and onions to your oven proof tagine (or an oven proof casserole dish) and scatter with the raisins and toasted pine nuts.
(8) Go back to your frying pan and add the stock, lemon zest and lemon juice and bring the mixture to the boil.
(9) Pour the mixture around the cod, then cover with your tagine lid (or casserole lid if you are using a casserole dish).
(10) Bake for 40 minutes