Diced Prime Fish and Moroccan Tagine Sauce - Seafoodie Range
Suggested for this combination, is a recipe from a style of cuisine which has grown immeasurably in popularity in the UK in the last few years. 'Moroccan Fish Tagine, Couscous and Roasted Butternut Squash' features prime Cornish fish steeped in the delicately balanced spices of North Africa.
- Dish Type: Main
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 45 mins
- Difficulty: Easy
- Cuisine type: Moroccan
Your FFT Fish & Sauce kit will include: *
- 350g Diced Prime Cornish Fish
- 400ml Pot of Tagine Sauce
- Further ingredients required to make this recipe:
- 200g Couscous
- 1 x Butternut Squash
- Coriander & Toasted Almonds for Garnish
- Cut the Butternut Squash into chunks or slices, removing the seeds, place in a roasting tray with a little olive oil and season with a sprinkle of cinnamon, sea salt and pepper. Cover tightly with foil and place into a preheated oven, at 180C, for about 30 minutes (or until the skin of the squash is soft). Remove the foil and cook for a further 10 minutes until the squash is golden and crisp.
- Place the Couscous into a bowl and add 150ml of boiling water, salt and pepper, a squeeze of lemon juice, if desired, and a tbsp. of olive oil. Cover and leave to stand for 5 – 10 minutes. Remove the cover and fluff the grains with a fork. (Tip: You may choose to add some chopped herbs, tomatoes or peppers and a little more olive oil).
- Warm the Tagine Sauce in a saucepan, slowly bring to the boil, then add the Diced Fish. Simmer gently for about 3 – 5 minutes, until fish is cooked, but not falling to pieces.
- To serve, spoon some couscous into your bowls, then layer the fish tagine on top, sprinkle the chopped Coriander & Toasted Almonds over. Serve with the roasted squash on the side.
Nutrition per serving
- Per Serving 754cal / 3192kj
- Fat 9.6g
- Saturates 1.3g
- Carbs 105.2g
- Sugars 24.8g
- Protein 54.8g
- Salt 0.83g