Tunisian Fish Tagine

Cook time 1 hour
Servings 2



2 large cutlets of mackerel
3 sliced shallot
3 sliced fresh tomato
3 sliced potato
2 red pepper
1 sliced lemon
2 bay leafs
6 cloves of garlic
2 tbsp diced coriander stocks
1 tbsp ground coriander
1 tbsp cumin
1 tbsp smoked paprika
½ tsp turmeric
10 olives
1 cup of fish stock
⅓ cup Extra Virgin Olive Oil

Green sauce
1 cup of mixed coriander and parsley leaf
1 garlic clove
Small piece of preserved lemon
½ anchovy
10 almonds
½ tsp cumin
½ tsp baby capers
Extra Virgin Olive Oil
Salt and pepper

Tunisian Fish Tagine


Preheat the oven to 180°C

Season the fish, potato and tomato with some cumin, coriander, salt and pepper and keep aside.

On medium heat in a large casserole dish or tagine, start sofrito of shallot, garlic and bay leaf in olive oil till soft. Then add the rest of the spices, deglaze with fish stock.

Place the fish and the rest of the ingredients nicely on top of the sofrito then place the fish on top add ⅓  cup of olive oil, salt and pepper cover and bake in the oven for 30 minutes then uncovered for 15 minutes.

To make the sauce place the almond, herbs, garlic cloves, anchovy, capers, lemon into a pestle and mortar, and bash it all together, grinding it until it’s a paste. Alternatively, use a food processor to blend until finely chopped.

Add the olive oil and cumin and mix together, salt and pepper to taste. Serve with crunchy baguette or side of couscous.